Mexican Pozole Soup Recipe

Mexican Pozole Soup Recipe

As weekend is already here we are faced with making food related decisions of what to prepare for our family lunch table. Especially when we think that weekend is a special time and the food should be special and the recipe healthy.

Only a small amount of oil is needed to saute meat for 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

In a large pot, heat oil. Saute beef.

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 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--Serving size: 1 cup

Each serving provides:

* Calories: 253
* Total fat: 10 g
* Saturated fat: 3 g
* Cholesterol: 52 mg
* Sodium: 425 mg
* Calcium: 28 mg
* Iron: 3 mg