2 tb Broth of your choice (this

Is for sauteing) 2 Garlic cloves minced

1 1/2 c (6oz/185g) chopped red

(spanish) onions 2 15 oz (470g) cans hominy,

Rinsed and drained 3 lg Ripe tomatoes, diced

2 Poblano chilies, roasted,

Peeled, cored, seeded and Diced 1 Jalapeno chili, seeded and

Minced 1 c (4 oz/125g) grated monterey

Jack cheese (try using NF Cheese) 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. Posted by CCDIANE@MIZZOU1.MISSOURI.EDU Diane Jennings to the Fatfree Digest [Volume 13 Issue 7] Dec. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á