Pozole

Pozole is a ritually significant and traditional Pre-Columbian soup or stew. Pozole meand "foamy". It continues to be popular in Mexico and the Southwestern United States. It is often served at celebrations and major events. Pozole exists in numberous various variations with pork, beef, and chicken as the main meat.

Pozole

Ingredients:

2 pounds lean beef cubed
1 Tbsp. olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup fresh cilantro, chopped
1 can(15 ounces)stewed tomatoes
2 ounces tomato paste
1 can (1 pound 13 ounces)hominy

Directions:
In a large pot, heat olive oil. Add beef and saute
Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Stir to mix ingredients evenly. 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 occassionally. If too thick, add water for desired consistency.

Optional: Skinless, boneless chicken breasts can be used instead of beef cubes.

Serving Size: 1 cup
Calories: 220, Total Fat:7g, Sodium: 390mg, Total Carbohydrates: 17g, Protein: 21g

From NDEP- National Diabetes Education Program