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Mexican Pozole

Fresh Hominy in Mexican Pozole

Mexican Pozole is a nutritious variation for a change of taste in a hearty mexican soup dish.


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 can hominy (1 lb 13 oz)


In large pot, heat oil, then saute beef.

Add onion, garlic, salt, pepper, cilantro, and enough water to cover 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 over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency.

Note: Skinless, boneless chicken breasts can 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: 52mg; Sodium: 425mg; Carbohydrates: 19g Protein: 22g; Fiber: 4g

Did You Know?

Hominy is also called Nixtamal. Hominy is corn without germ and is an ingredient popularly eaten in the Southern United States either as a vegetable or as a cereal.

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