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Santa Fe Hominy

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Submitted by Suzan

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML STOCK
of your choice
2 2
EACH EACH GARLIC CLOVES
1 ½ 355
CUPS ML RED ONION
chopped
2 2
CANS CANS HOMINY, WHOLE, CANNED
rinsed and drained *
3 3
LARGE LARGE TOMATOES
diced
2 2
EACH EACH POBLANO PEPPERS
roasted, peeled, cored, seeded and diced *
1 1
EACH EACH JALAPEÑO PEPPER
seeded, and minced *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 117 46% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 129mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 13g
Vitamin A 18% Vitamin C 27%
Calcium 17% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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