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Mexican pozole (Mexican beef and hominy stew)

Lean beef on a black marble cutting board.

Makes 10 servings.

Ingredients

2 pounds lean beef* (eye round roast), cubed

1 tablespoon olive oil

1 large onion, chopped

1 clove garlic, finely chopped

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup cilantro

1 can (15 ounces) stewed tomatoes

1/3 can (2 ounces) no-salt-added tomato paste

1 can (1 pound, 13 ounces) hominy

Directions

Heat olive oil in a large pot. Gently blot beef cubes dry with paper towels, carefully place them in the pot and sauté.
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.

*As a variation, boneless, skinless chicken breasts may be used instead of beef cubes.

Nutrition information

Serving size: 1 cup. Amount per serving: 253 calories, 10g total fat (3g saturated fat), 52mg cholesterol, 19g carbohydrates, 22g protein, 4g dietary fiber, 425mg sodium, 485mg potassium.

Source: National Heart, Lung, and Blood Institute