Mexican Hominy

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!

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 84
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 18.4g
  • Cholesterol: 0mg
  • Iron: 2.4mg
  • Sodium: 627mg
  • Calories from fat: 15%
  • Fiber: 3.3g
  • Calcium: 18mg

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

  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.
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