Southwestern Hominy

 

Prep/Total Time: 5 minutes prep, 30 minutes bake

Yield: 12 servings

• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cans (15 1/2 ounces each) yellow hominy, drained
• 2 cups chopped tomatoes
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat cheddar cheese

1. In a large skillet coated with cooking spray, sauté onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350 for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Nutrition: (serving 1/2 cup) 76 calories, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 223 mg sodium, 14 g carbohydrate, 0 g fiber, 3 g protein.

Comments: This was the first time we’ve made anything using hominy. It’s has a different taste. Although it looks like corn, I would compare the taste more to corn tortillas. The dish was good and definitely something I’d try again.