Mexican Pozole

Lunch
recipe

Mexican Pozole

Mexican Pozole

Serve with chopped onion and avocado for an extra kick.

Ingredients: 

2 pounds lean beef, cubed 
1 tablespoon olive oil 
1 large onion, chopped 
1 clove garlic, chopped 
¼ teaspoon salt 
⅛ teaspoon pepper 
¼ cup cilantro 
1 tablespoon cumin
1 can (15 ounces) stewed tomatoes 
⅓ can (2 ounces) tomato paste 
1 can (1 pound, 13 ounces) hominy 

Directions: 

  1. In a large pot, heat oil. Brown beef. 
  2. Add onion, garlic, salt, pepper, cilantro, cumin, and enough water to cover the meat. Cover with a lid and cook over low heat until meat is tender. 
  3. Add tomatoes and tomato paste. Continue cooking for about 20 minutes. 
  4. Add hominy and cook for another 15 minutes over low heat. Stir often. Add water as needed. 

Variation: Skinless, boneless chicken breasts may be used instead of beef. For added flavor, add 1 tablespoon of cumin in step 1. 

Servings: 

Yield: 10 servings, Serving size: 1 cup.

Prep and cook time: 

Prep time: 15 mins. Cook time: 35 mins.

Nutritional Information: 

Each serving provides: calories: 253, total fat: 10g, saturated fat: 3g, cholesterol: 52mg, sodium: 425mg, total fiber: 4g, protein: 22g, carbohydrates: 19g, potassium: 485mg