Mexican Pozole
Nutrition Facts
| Serving Size | 1 cup |
| Calories | 253 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 52 mg |
| Sodium | 425 mg |
| Potassium | 485 mg |
| Total Carbohydrate | 19 g |
| Dietary Fiber | 4 g |
| Protein | 22 g |
Servings and Times
| Servings | 10 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Lean beef, cubed* | 2 pounds |
| Olive oil | 1 tablespoon |
| Large onion, chopped | 1 |
| Garlic clove, finely chopped | 1 |
| Salt | ¼ teaspoon |
| Pepper | 1/8 teaspoon |
| Cilantro | ¼ cup |
| Stewed tomatoes | 1 can (15 ounces) |
| Tomato puree | 2 ounces |
| Hominy | 1 can (1 pound, 13 ounces) |
*Skinless, boneless chicken breasts can be used instead of beef cubes.
- Directions
- In large pot, heat oil, then sauté beef.
- Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Cover pot and cook over low heat until meat is tender.
- Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
- Add hominy and continue cooking over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency.
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