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
How to Make It
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.