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| 2 Esslöffel | Broth of your choice (this |
| | Is for sauteing) |
| 2 | cloves garlic minced |
| 1 1/2 Tasse | (6oz/185g) chopped red |
| | (spanish) onions |
| 17 x ca. 30 g | (470g) cans hominy, |
| | Rinsed and drained |
| 3 gross | Ripe tomatoes, diced |
| 2 | Poblano chilies, roasted, |
| | Peeled, cored, seeded and Diced |
| 1 | Jalapeno chili, seeded and Minced |
| 1 Tasse | (4 oz/125g) grated monterey |
| | Jack cheese (try using Nf |
| | cheese |
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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.
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy. Com using Mmconv.
1.80ss
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