|poco pinto posole (y frijoles negros)

I found this tasty recipe on the message boards at weightwatchers.com. It was really good. I, of course, doctored it up a bit, so it's a little different than the original given to me. Enjoy!

 

1 (15 ounce) can yellow hominy - drained

1 (15 ounce) can corn - drained

1 (15 ounce) can pinto beans – mostly drained

1 (15 ounce) can black beans - mostly drained

1 tomato, diced small

1/4 cup onion, diced small

2 cloves garlic, minced

1/2 cup minced fresh jalapeño pepper

2 tablespoons chopped cilantro – if you don’t have fresh, you can add dried cilantro and coriander powder

1 teaspoon chili powder

1/2 cumin

 

In a large saucepan, combine all ingredients. Heat through.

 

This would be excellent served over rice or a baked potato - eaten with chips, too. Yum! It was really filling all by itself. I added a handful of crumbled silk tofu to it. That added some oomph. Yum, yum. It would also be great in a crockpot for a winter's day or a potluck.