Instructions: Heat the oil in a large, heavy skillet; when hot, add the garlic and onions; cook, stirring, over medium heat until the onions are translucent. Stir in the hominy, tomatoes, and chiles; cover and simmer over low heat for about 15 minutes, or until all the ingredients are well blended and the vegetable are tender. Remove the cover and sprinkle the cheese over the hominy. Stir just until the cheese is melted and serve immediately.

This recipe yields 6 servings.

Comments: Hominy is dried corn that has been treated with slaked lime to dissolve and remove the hulls, then slightly cooked. Canned yellow or white hominy is available in grocery stores. The "heat" of this dish may be altered by using various types of chiles; use Anaheims instead of poblanos and eliminate the jalapeno to make it milder. To make this a main dish, add 8 ounces of crumbled, cooked, and drained chorizo.

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