Hispanic Kitchen

Spice It Up!


Pozole (Mexican stew)

Number of servings: 6

2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
¼ teaspoon salt
¼ teaspoon pepper
¼ cup fresh cilantro, chopped
1 can (15 ounces) stewed tomatoes
2 ounces tomato paste
1 can (1 pound 13 ounces) hominy

1. In a large pot, heat olive oil. Add beef and sauté. Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Stir to mix ingredients evenly. Cover pot and cook over low heat until meat is tender.
2. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
3. Add hominy and continue cooking another 15 minutes, stirring occasionally. If too thick, add water for desired consistency. (Low-fat option: Skinless, boneless chicken breasts can be used instead of beef cubes.)


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Comment by Elva Morales on July 19, 2011 at 1:45pm
Do you have a recipe for Green Pozole..?
Comment by Annamarie Leong on February 21, 2011 at 4:30pm
do you have a recipe with pork?
Comment by E Lou Clayton on February 15, 2011 at 1:10pm
am going to prepare this today using the pollo , and I like to spice mine a lil' hotter...

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