Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
191
Calories
10g
Protein
10g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp broth of your choice (this
- is for sauteing)
- 2 garlic cloves minced
- 1 1/2 cup (6oz/185g) chopped red
- (spanish) onions
- 2 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 cup (4 oz/125g) grated monterey
- jack cheese (try using nf
- cheese)
- =
Directions
1
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
Recipe sourced from
fandom