Mexican Pozole

• 2 lb lean beef, cubed*
• 1 Tbsp olive oil
• 1 large onion, chopped
• 1 clove garlic, finely chopped
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 C cilantro
• 1 can (15 oz) stewed tomatoes
• 2 oz tomato paste
• 1 can (1 lb 13 oz) hominy

*Skinless, boneless chicken breasts can be used instead of beef cubes.

1. In large pot, heat oil, then sauté beef.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover 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 over low heat for another 15 minutes, stirring occasionally. If too thick, add water for desired consistency.

Quick Mexican Rice

Ingredients

• 1 cup basmati rice
• 1/2 cup thinly shredded cabbage
• 1/4 cup chopped spring onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped capsicum
• 1 tbsp tomato sauce
• 1 tsp soya sauce
• 1 tsp chilli powder
• 1 tsp sugar
• salt to taste
• 2 tbsp oil

Method

1. Boil rice till almost done. Drain. Cool. Each grain should separate.
2. Heat a heavy saucepan, fry the capsicum till bright and tender, remove.
3. Add onions in same oil, remove when done, fry cabbage in same oil, remove.
4. Now add the tomatoes and chilli powder, salt, sugar and sauces.
5. Add other vegetables back.
6. Transfer to the rice. Mix gently till the rice gets evenly coated.
7. Bake in a hot oven, covered, for 10-12 mins.
8. Serve hot.