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Mexican Hominy

Prep time 11 mins
Cook time 11 mins
Yield 6 servings (serving size: 1/2 cup)
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!

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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection