Mexican Pozole

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
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