Recipe - Santa Fe Hominy (Lacto)

2 tablespoon Broth of your choice (this
Is for sauteing)
2 Garlic cloves minced
1 One half cup (6oz/185g) chopped red
(spanish) onions
2 15 ounce (470g) cans hominy,
Rinsed and drained
3 lg Ripe tomatoes, minced
2 Poblano chilies, roasted,
Peeled, cored, seeded and
Diced
1 Jalapeno chili, seeded and
Minced
1 cup (4 oz/125g) grated monterey
Jack cheese (try using NF
Cheese)

saute in a large heavy skillet when hot add the garlic and onions: cook,
stirring, over medium heat until the onions are translucent. Stir in the
hominy, tomatoes and chilies; cover and simmer over low heat for about 15
minutes, or until all the ingredients are blended and the vegetables are
tender. Remove and cover and sprinkle the cheese over the hominy. Stir just
until the cheese is melted and serve immediately.

Posted by CCDIANE@MIZZOU1.MISSOURI.EDU Diane Jennings to the Fatfree Digest
[Volume 13 Issue 7] Dec. 7, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip