Mexican Pozole
Author:
Cook time:
Total time:
Serves: 10
Ingredients
- 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
Instructions
- In a large pot, heat oil. Saute beef.
- 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 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
Notes
Note: Skinless, boneless chicken breasts may be used instead of beef cubes.[br] Esta receta también está disponible en español: [url href=”http://kidsinthekitchen.ajli.org/recipes/pozole-la-mexicana/” title=”Pozole a la mexicana”]Pozole a la mexicana[/url]