Mexican Pozole
Only a small amount of oil is needed to saute meat.
2 pounds | lean beef, cubed |
1 tablespoon | olive oil |
1 large | onion, chopped |
1 clove garlic | finely chopped |
1/4 teaspoon | salt |
1/8 teaspoon | pepper |
1/4 cup | cilantro |
1 can | (15 ounce) stewed tomatoes |
2 ounces | tomato paste |
1 can | (1 lb. 13 ounce) hominy |
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In a large pot, heat oil. Saute beef.
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Add onion, garlic, salt, pepper, cilantro, and enough
water to cover the meat. Cover pot and cook over low heat
until meat is tender.
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Add tomatoes and tomato paste. Continue cooking for
about 20 minutes.
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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.
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