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)
Water
*Skinless, boneless chicken breasts can be used instead of beef cubes. Directions
  1. In large pot, heat oil, then sauté beef.
  2. Add onion, garlic, salt, pepper, cilantro, and enough water to covermeat. Cover pot and cook over low heat until meat is tender.
  3. Add tomatoes and tomato paste. Continue cooking for about20 minutes.
  4. Add hominy and continue cookingover low heat for another 15 minutes,stirring occasionally. If too thick,add water for desired consistency.

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