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Mexican Pozole (Mexican Beef and Hominy Stew)

A deliciously hearty Mexican stew.

Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time Cook time Yields Serving Size
5 minutes 1 hour 10 servings 1 C

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

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.

Directions

  • 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.

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