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Mexican Pozole
Nutrition Facts
| Serving Size | 1 cup |
| Calories | 253 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 52 mg |
| Sodium | 425 mg |
| Potassium | 485 mg |
| Total Carbohydrate | 19 g |
| Dietary Fiber | 4 g |
| Protein | 22 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Lean beef, cubed* | 2 pounds |
| Olive oil | 1 tablespoon |
| Large onion, chopped | 1 |
| Garlic clove, finely chopped | 1 |
| Salt | ¼ teaspoon |
| Pepper | 1/8 teaspoon |
| Cilantro | ¼ cup |
| Stewed tomatoes | 1 can (15 ounces) |
| Tomato puree | 2 ounces |
| Hominy | 1 can (1 pound, 13 ounces) |
*Skinless, boneless chicken breasts can be used instead of beef cubes.
- Directions
- In large pot, heat oil, then sauté beef.
- Add onion, garlic, salt, pepper, cilantro, and enough water to cover 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 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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