Pozole (Hominy Stew) Recipe

Mexican Recipes To-Go

Mexican Pozole Recipes

Ingredients:

2 tbsp shelled raw pumpkin seeds
4 medium tomatillos, husked and roasted
2 tsp corn oil
1 cup chopped onions
1 medium jalapeno pepper, seeded and - deveined, minced
2 large garlic cloves, minced
4 cup whole hominy, cooked and drained
2 cup low-sodium chicken broth
1/2 cup minced fennel leaves
2 tbsp fresh epazote or Italian parsley, minced
1/2 tsp freshly ground black pepper
1 pinch salt
1/2 cup finely chopped tomato
1/2 cup red onion or scallion, minced
1/4 tsp dried oregano
1 lime, cut in wedges

Instructions:

In large nonstick skillet, cook pumpkin seeds over medium-low heat,
stirring constantly until popped and golden brown, 3-5 minutes. Transfer
to blender. Add tomatillos; puree until smooth. Place same skillet over
medium heat 30 seconds. Add oil; heat 30 seconds more. Add chopped
onions; cook, stirring frequently, until lightly browned, 8-10 minutes.
Add jalapeno pepper and garlic; cook, stirring frequently, 2 minutes
longer. Add hominy, broth, fennel, epazote, black pepper and salt to onion
mixture; bring liquid to a boil. Reduce heat to low; simmer stirring,
until thickened and flavors are blended, about 1 hour. Meanwhile, in small
bowl, combine tomato, red onion and oregano. Serve with tomato mixture
and lime wedges. Serving (1 1/4 cups stew with 3 tablespoons tomato
mixture) provides: 1/2 fat, 2 veg, 2 bread, 35 cal.

Recipe by: Weight Watchers Magazine, March 1996

Converted by MM_Buster v2.0n.

Converted by MC_Buster.

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Servings: 4

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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