"Had a few cans of hominy and came up with this dish. Bonus is, it is quick to prepare. Good for vegetarians too!" — Treeskitchen
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2 (15.5 ounce) cans
white or yellow hominy, rinsed and drained
1 (16 ounce) can
1 (4.5 ounce) can
diced green chiles
chopped fresh cilantro
salt and pepper to taste
shredded Monterey Jack cheese
In my family we call this "Texas Hominy" and use one can rol-tel tomatoes (mild) and one can of drained hominy, add a little cheddar cheese, and bake at 350 for 15 mins. You can also add various cooked meats to the mixture to make a main dish - I have added left-over pork, cheicken, steak or roast beef.
My ratio was a little off, as I only had one can of hominy. I also used three small heirloom tomatoes rather than a can, in addition to garlic powder. Still the recipe turned out well. I would have liked some heat, though
I wanted to try this recipe because I'd never had hominy before, and it was an "ok" food on the Weight Watchers Core plan. I made it for lunch since it looked so simple. It was fantastic. Just enough spice, very flavorful, and filling. My husband loved it,and I will definitely make it again. I used 1/4 tsp. of both salt and pepper and about a teaspoon or so of chopped cilantro. We did add cheese, but agreed (as we ate our cheeseless second helping) that it wasn't required. Next time I might try adding sour cream too, just for fun. Great recipe, thanks so much!
For my first taste of hominy, I was very pleased. This dish smells so good while it's cooking, and the taste is unique but flavorful. I topped mine with Sargento brand shredded Chipotle Cheddar cheese. Can you say yum? I'll definately make this again, thank you!
Good recipe. I only had one can of hominy, so I used that and a can of corn. I used about half a can of green chiles since we don't like super spicy food. Added a little extra garlic, and omitted the cilantro since I didn't have any. A nice change from our usual sides.
This recipe was surprisingly filing and it was easy to make...delicious!
This was a tasty treat! I cooked it for about 15 minutes and used a can of tomatoes and chili's. I will certainly cook this again and again!
So delicious! I served this with black beans and corn tortillas, and it was marvelous. The cilantro and cumin were lovely together.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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