Mexican Pozole

Only a small amount of oil is needed to saute meat.
2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro
1 can (15 ounce) stewed tomatoes
2 ounces tomato paste
1 can (1 lb. 13 ounce) 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 another 15 minutes, stirring
occasionally, over low heat. If too thick, add water for desired
consistency.
Option: Skinless, boneless chicken breasts may be used instead of beef
cubes.
Yield: 10 servings--Serving size: 1 cup

Each serving provides:

Calories: 253
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 52 mg
Sodium: 425 mg
Calcium: 28 mg
Iron: 3 mg