University of Illinois Extension
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Mexican Pozole
Total : 75 min


  • 2 pounds lean beef, cubed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, finely chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup cilantro
  • 1 can (15 ounce) stewed tomatoes
  • 2 ounces tomato paste
  • 1 can (1 lb. 13 ounces) 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. 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.

Exchange: 1 starch, 3 lean meat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
10 1-cup servings
 Amount Per Serving
 Calories 220      Calories from Fat 60
% Daily Value 
11% Total Fat 7g
18% Cholesterol   53mg
18% Sodium   423mg
6% Total Carbohydrate   17g
12%   Dietary Fiber   3g
0%   Sugars   0g
44% Protein   22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: