Beef and Rice Posole

"This winner of the 2003 National Beef Cook-Off for One Dish Meals is a beefy version of the traditional hearty Mexican stew. From the kitchen of Mary Lou Cook of OR."
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35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Ready In

  1. Brown ground beef in deep 12-inch nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
  2. Add rice and green onions; cook and stir 5 minutes. Stir in beans, hominy, water, tomatoes and turmeric; bring to a boil. Cover and remove from heat; let stand 5 minutes. Sprinkle with cheese.


  • Nutrition information per serving
  • 571 calories; 38 g protein; 51 g carbohydrate; 23 g fat; 619 mg sodium; 84 mg cholesterol; 7.7 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.5 mg iron; 7.3 mg zinc.
  • (c)Cattlemen's Beef Board and National Cattlemen's Beef Association


Read all reviews 3
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I made this for a Mexican potluck party, and it was a huge hit! However, instead of using beef, I used chicken breast, which I cut into bit-size pieces. I also replaced the water with chicken b...

I was expecting a lot from this recipe since the description says that it is award winning. I found it to be very bland. I added about half of a jar of salsa (totaling one full jar since I sub...

1/2 tsp turmeric for all of that? It was very, very bland until we spiced it up with more turmeric, some curry and cayenne. The recipe is a good starting point for something, but needs help....

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