MEXICAN POZOLE
Try a change of taste with this hearty Mexican soup.
Yield: 10 servings
2 lb lean beef, cubed*
1 Tbsp olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 tsp salt
1/8 tsp pepper
1/4 C cilantro
1 can (15 oz) stewed tomatoes
2 oz tomato paste
1 can (1 lb 13 oz) hominy
*Skinless, boneless chicken breasts can be used instead of beef cubes.
1. In large pot, heat oil, then sauté beef.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover 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 over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency.
Serving size: 1 cup - Each serving provides:
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
National Institutes of Health - www.nih.gov/
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
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