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
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
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
- 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.
Mexican Hominy Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Fry
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
-
Christmas Posole
Sunset
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy