Mexican Pozole
Only a small amount of oil is needed to sauté meat.
2 lb lean beef, cubed 1 Tbsp olive oil 1 large onion, chopped 1 clove garlic, finely chopped ¼ tsp salt 1/8 tsp pepper ¼ cup cilantro 1 can (15 oz) stewed tomatoes 2 oz tomato paste 1 can (1 lb 13 oz) hominy |
- In a large pot, heat oil. Sauté beef.
- Add onion, garlic, salt, pepper, cilantro, and enough water to cover the 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 another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
Option: Skinless, boneless chicken breasts may be used instead of beef cubes.
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Yield: 10 servings Serving size: 1 cup Each serving provides: Calories: 253 Total fat: 10 g Saturated fat: 3 g Cholesterol: 52 mg |
Sodium: 425 mg Calcium: 28 mg Iron: 3 mg Fiber: 4 g Protein: 22 g Carbohydrate: 19 g Potassium: 485 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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