Date: Tue, 06 Dec 94 06:52:06 -0800
From: Diane Jennings (CCDIANE@MIZZOU1.missouri.edu)
SANTA FE HOMINY - serves 6
2 T broth of your choice (this is for sauteing)
2 garlic cloves minced
1 1/2 C (6oz/185g) chopped red (spanish) onions
two 15 oz (470g) cans hominy, rinsed and drained
3 large ripe tomatoes, diced
2 poblano chilies, roasted, peeled, cored, seeded and diced
1 jalapeno chili, seeded and minced
1 C (4 oz/125g) grated NF monterey jack 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 hominy. Stir just until the cheese is melted
and serve immediately.
kwlacto lacto