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Mexican Pozole

Mexican Pozole

Lean beef with onion, garlic, black pepper, cilantro, stewed tomatoes and hominy.


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 black pepper
1/4 cup cilantro
1 15-ounce can stewed tomatoes
2 ounces tomato paste
1 1-pound 13-oz. can 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 another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

Recipe Variation

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

Nutrition Information

Recipe makes 10 servings.
Serving size: 1 cup
Calories: 253; Total Fat: 10g; Saturated fat: 3g; Cholesterol: 0mg; Carbohydrates: 52mg Sodium: 425mg

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