Green Chile and Hominy Stew
Three green chiles make up with spicy yet comforting stew.
INGREDIENTS | SERVES 6
1 teaspoon canola oil
2 cubanelle peppers, diced
4 ounces canned diced green peppers
2 jalapeños, diced
1 onion, diced
4 cloves garlic, minced
3¾ cups water
24 ounces canned hominy
¼ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground jalapeño
3 zucchini, diced
Heat the oil in a nonstick pan. Sauté the cubanelle peppers, canned green peppers, jalapeños, onions, and garlic until fragrant.
Add the mixture to a 4-quart slow cooker. Add the water, hominy, salt, pepper, and ground jalapeño. Stir. Cook on low for 7 hours.
Add the zucchini and cook on high for 1 hour. Stir prior to serving.
PER SERVING Calories: 130 | Fat: 2g | Sodium: 420mg | Carbohydrates: 25g | Fiber: 5g | Protein: 4g
