Beer makes batters better, meat more tender, and sauces more flavorful.
Mexican Pozole With Tomatoes And Hominy
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- #91651
Lean beef is simmered with stewed tomatoes, tomato paste, cilantro, seasonings, and hominy.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 tablespoon olive oil
2 pounds cubed lean beef
1 large onion, chopped
1 clove garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped fresh cilantro
water, as needed
1 can (15 ounce size) stewed tomatoes, undrained
2 ounces tomato paste
1 can (1 lb. 13 ounce size) hominy, rinsed and drained
directions
Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring frequently, until browned.
Add the onion, garlic, salt, pepper, cilantro, and just enough water to cover the meat. Bring just to a simmer then cover the saucepan and reduce the heat to low. Let the meat cook until tender, about 1 1/2 hours.
Add the tomatoes and tomato paste and cook for another 20 minutes, stirring occasionally.
Add the hominy and cook for 15 minutes or until heated through. If the pozole is too thick, add a little extra water.
nutrition data
307 calories, 16 grams fat, 19 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
Is an ingredient missing in this recipe? Altho it indicates it serves 8, the liquid amount doesn't equal 64 ounces (1 cup being the minimum amount per person). I'd like to try this recipe because I enjoy Pozole but I'm afraid the correct amount of liquid has not been included.
The basic recipe serves 10, not 8, unless you changed the servings. And it has plenty of liquid and volume to serve that many. If it had 1 cup of liquid per person it would be very liquidy. This is more of a thick stew (and it's delicious so I highly recommend trying it!)