Two-Step Southwestern Stew

Name: Two-Step Southwestern Stew
Ingredients: 1 Tbs. olive oil; 1 medium-sized onion, coarsely chopped (about 1 cup); 2 14.5-oz. cans diced tomatoes with green chilies, preferably fire-roasted, with liquid; 1 15-oz. can white or yellow hominy, rinsed and drained; 1 15 oz. can red kidney beans, rinsed and drained; 1 medium-sized zucchini, quartered lengthwise and sliced; 1 tsp. ground cumin; 1/4 cup chopped cilantro

8 ingredients

6 steps

Ingredients

1 Tbs. olive oil
1 medium-sized onion, coarsely chopped (about 1 cup)
2 14.5-oz. cans diced tomatoes with green chilies, preferably fire-roasted, with liquid
1 15-oz. can white or yellow hominy, rinsed and drained
1 15 oz. can red kidney beans, rinsed and drained
1 medium-sized zucchini, quartered lengthwise and sliced
1 tsp. ground cumin
1/4 cup chopped cilantro

Directions

1

Heat oil in large pot over medium-high heat.
2

Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3

Stir in tomatoes with liquid, hominy, beans, zucchini and cumin.
4

Season to taste with salt and pepper.
5

Bring to a boil, cover, reduce heat to medium-low and cook 10 to 12 minutes, or until zucchini is tender.
6

Stir in cilantro, and serve.