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Prep Time: 11 Minutes Cook Time: 11 Minutes |
Ready In: 22 Minutes Servings: 6 |
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It's always a good idea to wear rubber gloves when seeding any type of pepper. If you prefer, leave the seeds in the jalapeño for an extra peppery punch! Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
2 teaspoons minced seeded jalapeño pepper |
1 teaspoon minced garlic |
1 (15-ounce) can golden hominy, drained |
1 (14.5-ounce) can mexican-style stewed tomatoes, drained and chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add jalapeño pepper and garlic; sauté 2 minutes. Stir in hominy; reduce heat to medium, and cook 5 minutes, stirring occasionally. Stir in tomatoes, salt, and black pepper; cook until thoroughly heated. Sprinkle with cilantro.
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