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 | 205.81 Kcal (862 kJ) | ||
| Calories from fat | 41.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 573.39mg | 24% | |
| Potassium | 522.87mg | 11% | |
| Total Carbs | 19.98g | 7% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 20.19g | 40% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 16.6mg | 92% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 65.82 Kcal (276 kJ) | ||
| Calories from fat | 13.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 7% | |
|---|---|---|---|
| Cholesterol | 14.99mg | 16% | |
| Sodium | 183.37mg | 24% | |
| Potassium | 167.21mg | 11% | |
| Total Carbs | 6.39g | 7% | |
| Sugars | 1.17g | 15% | |
| Dietary Fiber | 1.64g | 20% | |
| Protein | 6.46g | 40% | |
| Vitamin C | 11.3mg | 59% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 5.3mg | 92% | |
| Calcium | 15mg | 5% | |
* 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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