Directions:
- In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
- Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
- For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
- Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
- *NOTE:Without adding the water, meat mixture can be used as an empanada filling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.57 Kcal (735 kJ) | ||
| Calories from fat | 47.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 48.37mg | 16% | |
| Sodium | 573.39mg | 24% | |
| Potassium | 524.76mg | 11% | |
| Total Carbs | 12.42g | 4% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 17.55g | 35% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 16.2mg | 90% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.15 Kcal (235 kJ) | ||
| Calories from fat | 15.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 8% | |
|---|---|---|---|
| Cholesterol | 15.47mg | 16% | |
| Sodium | 183.37mg | 24% | |
| Potassium | 167.81mg | 11% | |
| Total Carbs | 3.97g | 4% | |
| Sugars | 1.17g | 15% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 5.61g | 35% | |
| Vitamin C | 11.2mg | 58% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 5.2mg | 90% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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