- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 3 tablespoons butter
- 2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally. Yield: 4-6 servings.
Originally published as Southwestern Hominy in Country Extra March 1995, p47
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