Santa Fe Hominy
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
stock
of your choice |
|
| 2 | each |
garlic cloves
|
|
| 1 ½ | cups |
red onion
chopped |
|
| 2 | cans |
hominy, whole, canned
rinsed and drained |
* |
| 3 | large |
tomatoes
diced |
|
| 2 | each |
poblano peppers
roasted, peeled, cored, seeded and diced |
*
|
| 1 | each |
jalapeño pepper
seeded, and minced |
*
|
| 1 | cup |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
stock
of your choice |
|
| 2 | each |
garlic cloves
|
|
| 355 | ml |
red onion
chopped |
|
| 2 | cans |
hominy, whole, canned
rinsed and drained |
* |
| 3 | large |
tomatoes
diced |
|
| 2 | each |
poblano peppers
roasted, peeled, cored, seeded and diced |
*
|
| 1 | each |
jalapeño pepper
seeded, and minced |
*
|
| 237 | ml |
monterey jack cheese
grated |
|
Directions
Sauté in a large heavy skillet when hot add the garlic and onions: cook, stirring, over medium heat until the onions are translucent.
Stir in the hominy, tomatoes and chilies; cover and simmer over low heat for about 15 minutes, or until all the ingredients are blended and the vegetables are tender.
Remove and cover and sprinkle the cheese over the hominy.
Stir just until the cheese is melted and serve immediately.
