Instructions: In a 3-quart saucepan, combine the oil, potatoes, onion, bell peppers, ham and celery. Cook over low heat 10 minutes stirring occasionally. Add the hominy, chilies, flour, thyme, salt and pepper. Gradually stir in the milk, and bring to a boil. Reduce the heat, simmer, covered, for 30 to 40 minutes or until soup is thickened and potatoes are tender.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.