Beef Pozole Soup

This hearty soup is packed with lean protein from beef and fiber-rich hominy, making it a highly satisfying and comforting meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 32 ounces lean beef, cubed · 1818 kcal in the whole recipe
• 1 tablespoon olive oil · 109 kcal in the whole recipe
• 1 large onion, chopped · 52 kcal in the whole recipe
• 1 garlic clove, finely chopped · 4 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped · 2 kcal in the whole recipe
• 1 can (15 ounces) low-sodium stewed tomatoes · 176 kcal in the whole recipe
• 2 ounces low-sodium tomato paste · 51 kcal in the whole recipe
• 29 ounces canned hominy, drained · 627 kcal in the whole recipe

Method

1. Heat the olive oil in a large pot over medium-high heat and brown the cubed beef on all sides.

   

2. Add the chopped onion, garlic, salt, pepper, cilantro, and enough water to completely cover the meat.

   

3. Cover the pot, reduce the heat to low, and simmer until the beef is tender, about 60 to 75 minutes.

   

4. Stir in the stewed tomatoes and tomato paste, then continue cooking for 20 minutes.

   

5. Add the hominy and cook for another 15 minutes, stirring occasionally; adjust the consistency with a little extra water if the soup is too thick.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.