Mexican Pozole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 pounds lean beef, cubed1 tablespoon olive oil1 large onion, chopped1 clove garlic, finely chopped1/4 teaspoon salt1/8 teaspoon pepper1/4 cup cilantro1 can (15 ounce) stewed tomatoes2 ounces tomato paste1 can (1 lb. 13 ounce) hominy
1. In a large pot, heat oil. Saute beef.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot 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 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
Number of Servings: 10
Recipe submitted by SparkPeople user MARITZABAEZ.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot 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 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
Number of Servings: 10
Recipe submitted by SparkPeople user MARITZABAEZ.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 21.4 g
- Cholesterol: 68.0 mg
- Sodium: 552.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.2 g
- Protein: 18.8 g
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