Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Broth of your choice (this 2 Poblano chilies, roasted,
Is for sauteing) Peeled, cored, seeded and
2 Garlic cloves minced Diced
1 1/2 c (6oz/185g) chopped red 1 Jalapeno chili, seeded and
(spanish) onions Minced
2 15 oz (470g) cans hominy, 1 c (4 oz/125g) grated monterey
Rinsed and drained Jack cheese (try using NF
3 lg Ripe tomatoes, diced Cheese)

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#MIZZOU1.MISSOURI.EDU 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#Prodigy.com using MMCONV.

Browse by categories