Two-Step Southwestern Stew
Hominy is one of the best-kept secrets of the vegetarian kitchen. These chewy white nuggets made from corn are great for adding hearty oomph to soups and stews. Find hominy alongside canned corn or in the Hispanic section of supermarkets.
Ingredients
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1 tablespoon olive oil
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1 medium-sized onion, coarsely chopped (about 1 cup)
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2 14.5-ounce cans diced tomatoes with green chilies, preferably fire-roasted, with liquid
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1 15-ounce can white or yellow hominy, rinsed and drained
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1 15-ounce can red kidney beans, rinsed and drained
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1 medium-sized zucchini, quartered lengthwise and sliced
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1 teaspoon ground cumin
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1/4 cup chopped cilantro
Directions
1.
Heat oil in large pot over medium-high heat. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently. Stir in tomatoes with liquid, hominy, beans, zucchini and cumin. Season to taste with salt and pepper.
2.
Bring to a boil, cover, reduce heat to medium-low and cook 10 to 12 minutes, or until zucchini is tender. Stir in cilantro, and serve.
Nutrition information
Calories 166, Total Fat 3 g, Sodium 570 mg, Carbohydrate 29 g, Fiber 9 g, Protein 7 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
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