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Title: Mexican Pozole (Beef & Hominy Stew)
Categories: Mexican, Soups
Yield: 10 Servings
2 lb Lean beef
- (eye round roast);
- cubed -OR-
2 lb Chicken breasts;
- skinless, boneless
1 tb Olive oil
1 lg Onion; chopped
1 cl Garlic; finely chopped
1/4 ts Salt
1/8 ts Pepper
1/4 c Cilantro
15 oz Can stewed tomatoes
2 oz Tomato paste (1/3 can)
29 oz Can 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 for another 15 minutes, stirring
occasionally, over low heat. If too thick, add water for desired
consistency.
Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008
Recipe FROM: <
https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>
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