Mexican Hominy

recipe
It's always a good idea to wear rubber gloves when seeding any type of pepper. If you prefer, leave the seeds in the jalapeño for an extra peppery punch!
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Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 84
Fat 1.6 g
Satfat 0.2 g
Protein 2.1 g
Carbohydrate 18.4 g
Cholesterol 0 mg
Iron 2.4 mg
Sodium 627 mg
Caloriesfromfat 15 %
Fiber 3.3 g
Calcium 18 mg

Ingredients

2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons minced seeded jalapeño pepper
1 teaspoon minced garlic
1 (15-ounce) can golden hominy, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes, drained and chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh cilantro

Preparation

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add jalapeño pepper and garlic; sauté 2 minutes. Stir in hominy; reduce heat to medium, and cook 5 minutes, stirring occasionally. Stir in tomatoes, salt, and black pepper; cook until thoroughly heated. Sprinkle with cilantro.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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