Mexican Pozole
Author: National Heart, Lung, and Blood Institute and [br]Office of Research on Minority Health
Cook time:
Total time:
Serves: 10
  • 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.
Calories: 253 Fat: 10g Saturated fat: 3g Sodium: 425mg Cholesterol: 52mg
Note: Skinless, boneless chicken breasts may be used instead of beef cubes.[br] Esta receta también está disponible en español: [url href=”” title=”Pozole a la mexicana”]Pozole a la mexicana[/url]