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Mexican Pozole

10 servings 50 minutes

Ingredients

  • 2 pounds lean beef, cubed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup cilantro
  • 1 tablespoon cumin
  • 1 can (15 ounces) stewed tomatoes
  • ⅓ can (2 ounces) tomato paste
  • 1 can (1 pound, 13 ounces) hominy
Mexican Pozole

Directions

  • In a large pot, heat oil. Brown beef.
  • Add onion, garlic, salt, pepper, cilantro, cumin, and enough water to cover the meat. Cover with a lid and cook over low heat until meat is tender.
  • Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
  • Add hominy and cook for another 15 minutes over low heat. Stir often. Add water as needed.

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