Cook's Tip: To make crisp tortilla strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake in 400°F oven 4 to 8 minutes or until crisp.

Cook's Tip: Epazote is a pungent herb common in Mexican cooking. It is available fresh or dried and can be found in Hispanic markets and occasionally in the produce section of large supermarkets or specialty stores.

Cook's Tip: The word "pozole" refers to the hominy in this Mexican stew. Hominy is made from dried corn kernels that have been soaked in an alkali solution to remove the hull and germ and are then boiled until soft and puffy.

This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.