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Mexican Pozole

Only a small amount of oil is needed to saute meat.

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 pepper
1/4 cup cilantro
1 can (15 ounce) stewed tomatoes
2 ounces tomato paste
1 can (1 lb. 13 ounce) hominy

1. In a large pot, heat oil. Saute beef.

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 another 15 minutes,
stirring occasionally, over low heat. If too thick, add
water for desired consistency.

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

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
Calcium: 28 mg
Iron: 3 mg

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