I just created this recipe today! I had a can of white hominy in the pantry and since I enjoy it so much I just had to do something with it. So I thought about a recipe that my niece made while I was in Los Angeles and the recipe began to formulate.Now this recipe has more than 7 ingredients, but it is still ready in less than 30 minutes.
Ingredients
1 32 oz Can of White hominy
1 bag of frozen corn
2 cups of brown rice (I used left over rice, so if you have some left over….throw it in)
2 tbsp Mexican Oregano (please be sure to use only Mexican oregano)
1 tbsp granulated garlic
2 tbsp chili powder
juice of one lemon
2 tbsp coconut oil
4 cups water
Tortilla Shells
Directions
Cook rice according to directions. This will take about 20 to 30 minutes.
In large pot heat coconut oil and add corn. Drain off 1/2 of the hominy juice and pour what is left in the can into the pot with the corn. Add water and all seasonings and cook on medium heat for 15 minutes.
While waiting on soup, heat or fry tortilla shells. If you choose to fry them please use an oil like coconut. If you heat them just heat a pan and heat each side of shells for about 2 minutes each.
After 15 minutes turn off stew. Once rice is ready add it to the stew.
Total Prep Time: 5 minutes
Total Cook Time: 24 to 30 Minutes
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