Mexican pozole (Mexican beef and hominy stew)
Source: National Institutes of Health
2 pounds lean beef (eye round roast), cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
¼ teaspoon salt
¨û teaspoon pepper
¼ cup cilantro
1 can (15 ounces) stewed tomatoes
1⁄3 can (2 ounces) tomato paste
1 can (1 pound, 13 ounces) hominy
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 for another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
Variation: Skinless, boneless chicken breasts may be used instead of beef cubes.
Yield: 10 servings
Serving size: 1 cup
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 52 mg
Sodium: 425 mg
Total Fiber: 4 g
Protein: 22 g
Carbohydrates: 19 g
Potassium: 485 mg