Mexican Pozole

2 lb lean beef, cubed*
1 Tbsp olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 tsp salt
1/8 tsp pepper
1/4 C cilantro
1 can (15 oz) stewed tomatoes
2 oz tomato paste
1 can (1 lb 13 oz) hominy

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


1. In large pot, heat oil, then sauté beef.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover
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
over low heat for another 15 minutes,
stirring occasionally. If too thick,
add water for desired consistency.


Try a change of taste
with this hearty
Mexican soup.


Yield: 10 servings
Serving size: 1 cup
Each serving provides:
Calories: 253
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