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Simple Sauteed Hominy and Tomatoes Cooking Recipes

Sauteed Hominy and Tomatoes


While this combination is delicious with any kind of grilled whole fish, I think that, at room temperature, it is a great addition to a cold-cut lunch or any antipasto buffet.


Makes 6 servings

  • 3 tablespoons olive oil

  • 1 tablespoon butter

  • 1 medium-size onion, halved and thinly sliced

  • 1/2 small green bell pepper, seeded and coarsely chopped

  • 1/4 pound white mushrooms, stems trimmed and sliced

  • 1 clove garlic, minced

  • Two 15 1/2 cans yellow or white hominy, drained in a sieve and well rinsed with cold water

  • 2 large ripe tomatoes, seeded and coarsely chopped; or one 15 1/2 ounce can Italian-style dice tomatoes

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh oregano

  1. Heat the oil and butter in a large heavy skillet or large saucepan over medium heat. Cook the onion and bell pepper, stirring, for 4 to 5 minutes. Stir in the mushrooms and garlic. Cook, stirring, 1 minute longer. Stir in the hominy and cook 3 to 4 minutes, stirring several times.

  2. Stir in the tomatoes, season with salt and pepper to taste. Stir in the oregano. Cover and simmer gently, over low heat, for 20 minutes. Serve very hot or cool to room temperature.

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