Mexican Pozole

Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	1 cup
Calories	253
Total Fat	10 g
Saturated Fat	3 g
Cholesterol	52 mg
Sodium	425 mg
Potassium	485 mg
Total Carbohydrate	19 g
Dietary Fiber	4 g
Protein	22 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Lean beef, cubed *	2 pounds
Olive oil	1 tablespoon
Large onion, chopped	1
Garlic clove, finely chopped	1
Salt	¼ teaspoon
Pepper	1/8 teaspoon
Cilantro	¼ cup
Stewed tomatoes	1 can (15 ounces)
Tomato puree	2 ounces
Hominy	1 can (1 pound, 13 ounces)
Water

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

Directions
In large pot, heat oil, then sauté 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.

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