Mexican Pozole
  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. Drain hominy. Add hominy to mixture and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
  5. Option: Skinless, boneless chicken breasts may be used instead of beef cubes.

From Flavors of Fiesta by University of Illinois Extension

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