Eat Without

Beef Pozole Soup

Source: Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-22.

This savory soup is full of tomatoes, beef, hominy, and cilantro, and will quickly become a favorite in your home.

Makes
10 servings

Ingredients

  • 32 ounces lean beef (2 pounds, cubed)
  • 1 tablespoon olive oil
  • 1 onion (large)
  • 1 garlic clove (finely chopped)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup cilantro
  • 1 can stewed tomatoes (15 ounces, low sodium)
  • 2 ounces tomato paste, low-sodium
  • 2 cans hominy (2-14.5 oz cans or 1-1 lb. 13 ounce can)

Directions

  1. Wash hands with soap and water.
  2. In a large pot, heat oil. Brown beef cubes.
  3. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat.
  4. Cover pot and cook over low heat until meat is tender.
  5. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
  6. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

Notes

Note: Skinless, boneless chicken breasts may be used instead of beef cubes. Learn more about: Onions Garlic Herbs Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.