Oxmoor House AUGUST 2011
Melt 2 teaspoons butter in a large nonstick skillet. Add 1/2 cup chopped onion and 2 minced garlic cloves; sauté 2 minutes or until tender. Add 1 (15.5-ounce) can drained white hominy, 1/4 cup chopped green onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 2 minutes or until thoroughly heated.
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