Santa Fe Hominy

Course : Vegetables
Serves: 6
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2 tablespoons broth of your choice -- (this is for sauteing)
2 cloves garlic minced
1 1/2 cups chopped red (spanish) onions-- (6oz/185g)
30 ounces cans hominy, rinced and drained
3 large ripe tomatoes -- diced
2 medium poblano chilies -- roasted, peeled, cored, seeded and diced
1 medium jalapeno chili -- seeded and minced
1 cup grated monterey jack cheese (4 oz/125g)

Preparation / Directions:

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.

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