Mexican pozole (Mexican beef and hominy stew)
Makes 10 servings.
2 pounds lean beef* (eye round roast), cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup cilantro
1 can (15 ounces) stewed tomatoes
1/3 can (2 ounces) no-salt-added tomato paste
1 can (1 pound, 13 ounces) hominy
- Heat olive oil in a large pot. Gently blot beef cubes dry with paper towels, carefully place them in the pot and sauté.
- Add onion, garlic, salt, pepper, cilantro and enough water to cover the meat. Cover pot and cook over low heat until meat is tender.
- Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
- Add hominy and continue cooking for another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
*As a variation, boneless, skinless chicken breasts may be used instead of beef cubes.
Serving size: 1 cup. Amount per serving: 253 calories, 10g total fat (3g saturated fat), 52mg cholesterol, 19g carbohydrates, 22g protein, 4g dietary fiber, 425mg sodium, 485mg potassium.