Mexican Pozole Mexican Beef and Hominy Stew

Mexican Pozole Mexican Beef and Hominy Stew

A deliciously hearty Mexican stew.

CAL/SERV :

253

PREP TIME :

5 MINS

YIELDS :

10 SERVINGS

COOK TIME:

1 HOUR

INGREDIENTS
  • 2 lbs lean beef (eye round roast), cubed
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic, finely chopped
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • ¼ C cilantro
  • 1 can (15 oz) stewed tomatoes
  • ⅓ can (2 oz) no-salt-added tomato paste
  • 1 can (1 lb, 13 oz) hominy

INSTRUCTIONS
  1. Heat olive oil in a large pot. Gently blot beef cubes dry with paper towels, carefully place them in the pot, and sauté.
  2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the 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 for another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

Tip: As a variation, boneless, skinless chicken breasts may be used instead of beef cubes.

Nutrition (per serving):

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
*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute