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Mexican Pozole

June 10, 2008 - 7:30am
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Mexican Pozole


Nutrition Facts

Serving Size1 cup
Total Fat10 g
Saturated Fat3 g
Cholesterol52 mg
Sodium425 mg
Potassium485 mg
Total Carbohydrate19 g
Dietary Fiber4 g
Protein22 g

Servings and Times


Ingredients and Preparation

Lean beef, cubed*]]>2 pounds
Olive oil1 tablespoon
Large onion, chopped1
Garlic clove, finely chopped1
Salt¼ teaspoon
Pepper1/8 teaspoon
Cilantro¼ cup
Stewed tomatoes1 can (15 ounces)
Tomato puree2 ounces
Hominy1 can (1 pound, 13 ounces)

*Skinless, boneless chicken breasts can be used instead of beef cubes.

  1. Directions
  2. In large pot, heat oil, then sauté beef.
  3. Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Cover pot and cook over low heat until meat is tender.
  4. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
  5. Add hominy and continue cooking over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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