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Mexican pozole (Mexican beef and hominy stew)

Lean beef on a black marble cutting board.

Makes 10 servings.


2 pounds lean beef* (eye round roast), cubed

1 tablespoon olive oil

1 large onion, chopped

1 clove garlic, finely chopped

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup cilantro

1 can (15 ounces) stewed tomatoes

1/3 can (2 ounces) no-salt-added tomato paste

1 can (1 pound, 13 ounces) hominy


  • 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, 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.

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

Nutrition information

Serving size: 1 cup. Amount per serving: 253 calories, 10g total fat (3g saturated fat), 52mg cholesterol, 19g carbohydrates, 22g protein, 4g dietary fiber, 425mg sodium, 485mg potassium.

Source: National Heart, Lung, and Blood Institute

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