Mexican Pozole
Prep time: 5 min
Cook time: 1 hour
A deliciously hearty Mexican stew.
Makes
10 servings
Serving size
1 cup
Ingredients
1 tablespoon olive oil
2 pounds lean beef (eye round roast), cubed
1 large onion, chopped
1 clove garlic, finely chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup cilantro
1 can (15 ounces) stewed tomatoes
⅓ can (2 ounces) no-salt-added tomato paste
1 can (13 ounces) hominy
Instructions
- Heat olive oil in a large pot. Gently blot beef cubes dry with paper towels, carefully place them in the pot, and sauté.
- Add onion, garlic, salt, black 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 for another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
Cooking Tip
As a variation, boneless, skinless chicken breasts may be used instead of beef cubes.
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