Mexican cooks spend two days preparing the hominy by pounding and soaking white-corn kernels. We opted for canned hominy in this earthy stew.
Recipe by Cooking Light April 1998
Credit: Howard L. Puckett; Styling: Cathy Muir
Recipe Summary test
551 calories; calories from fat 37%; fat 22.6g; saturated fat 7.8g; mono fat 9.4g; poly fat 4g; protein 46.4g; carbohydrates 44.7g; fiber 3.6g; cholesterol 134mg; iron 4.7mg; sodium 667mg; calcium 230mg.