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Mexican Pozole -TypeFree Diabetes

Mexican Pozole


  • 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–

Nutrition Facts

Serving size: 1 cup

Amount Per Serving
Calories: 253

Total fat: 10 g

Saturated fat: 3 g

Cholesterol: 52 mg

Sodium: 425 mg

Calcium: 28 mg

Iron: 3 mg

SOURCE: National Heart, Lung, and Blood
Institute, part of the National Institutes of Health and the U.S. Department of
Health and Human Services


Author Admin

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