Santa fe hominy (lacto)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Broth of your choice (this |
| Is for sauteing) | ||
| 2 | Garlic cloves minced | |
| 1½ | cup | (6oz/185g) chopped red |
| (spanish) onions | ||
| 2 | 15 oz (470g) cans hominy, | |
| Rinsed and drained | ||
| 3 | larges | Ripe tomatoes, diced |
| 2 | Poblano chilies, roasted, | |
| Peeled, cored, seeded and | ||
| Diced | ||
| 1 | Jalapeno chili, seeded and | |
| Minced | ||
| 1 | cup | (4 oz/125g) grated monterey |
| Jack cheese (try using NF | ||
| Cheese) | ||
Directions
saute 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.
Posted by CCDIANE@... Diane Jennings to the Fatfree Digest [Volume 13 Issue 7] Dec. 7, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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