Southwestern Stew

1

tbs olive oil

1. Heat oil in large pot over medium-high heat. Add onions and cook until lightly brown (about 5 minutes), stirring frequently. Stir in tomatoes with liquid, hominy, beans, zucchine and cumin. Season to taste with salt and pepper.

2. Bring to a boil and cover. Reduce heat to medium-low and cook 10 to 12 minutes or until zucchini is tender. Stir in cilantro and serve.

Serves 6. Per serving: 166 calories, 7g protein, 3.5g total fat (whereof 0.5g saturated fat) 29g carbohydrates, 0mg cholesterol, 570 mg sodium, 9g fiber, 6g sugars.

1

medium-sized onion (about 1 cup), coarsely chopped

2

14½-oz cans tomatoes with green chiles, 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

¼

cup chopped cilantro

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