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Mexican Pozole Soup
Source: Food Stamp Nutrition Connection

Spicy beef soup with tomatoes and hominy.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 231.6
Total Carbs 16.8 g
Dietary Fiber 3.1 g
Sugars 2.8 g
Total Fat 7.4 g
Saturated Fat 2.2 g
Unsaturated Fat 0.4 g
Potassium 119.6 mg
Protein 26.1 g
Sodium 490.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 3 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  Beef, bottom round roast, lean
1 tbsp  olive oil
1 each  large onion
1 each  medium garlic cloves
0 1/4 tsp  salt
0.125 tsp  black pepper
0 1/4 cup  fresh cilantro
15 oz  Tomatoes, stewed, unsalted, canned
2 oz  tomato paste
29 oz  Hominy, white, canned
  1. In a large pot, heat oil. Saute beef until browned.
  2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender.
  3. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
  4. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

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