Title: Santa fe hominy (lacto)
      Yield: 6 Servings
 
      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.