Hominy Veracruz
Created by dienia b on August 2, 2024
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #43339
Ingredients
- 1/4 cup olive oil
- 1 cup white onion, chopped
- 1 cup red bell pepper, sliced
- 1/8 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon ground chipotle chile powder
- 28 ounces hominy, drained (1 can)
- 2 pounds tomatoes, cored, peeled, chopped
- 1/2 cup water
- 1 bay leaf
- 1 tablespoon lemon juice
- 1/4 cup pickled jalapeños, sliced
- 1/4 cup stuffed green olives, sliced
- 1 tablespoon capers
- Garnish
- 1 tablespoon Italian parsley, minced
- 1 lemon, thinly sliced
How to Make
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Step 1: Heat oil and saute onions and peppers, lightly season.
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Step 2: Cook until lightly browned.
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Step 3: Add garlic, tomato paste, chili powder and hominy.
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Step 4: Cook a minute.
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Step 5: Add rest of ingredients and simmer 20 minutes until thickened, stirring so it doesn't burn.
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Step 6: Remove bay leaf.
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Step 7: Season to taste.
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Step 8: Garnish with parsley and serve with lemon.
Nutritional Facts
- Serving Size: 1 (483.2 g)
- Calories 247.5
- Total Fat - 16.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 14 mg
- Sodium - 528.8 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 7 g
- Sugars - 11.7 g
- Protein - 7.7 g
- Calcium - 60.6 mg
- Iron - 2 mg
- Vitamin C - 111 mg
- Thiamin - 0.2 mg