Vegetables Mexicana


6 tablespoons butter
1 red bell pepper, diced large
8 zucchini, sliced
1 (29 oz) can Juanita’s Hominy, drained
2 (4 oz) cans mild green chiles
4 garlic cloves, minced
1 tablespoon salt
1½ tsp pepper
1 scant tsp dried oregano
1½ tsp ground cumin


Melt butter in large frying pan and cook bell pepper with zucchini until tender, about 10 minutes.
Add remaining ingredients and cook over low heat another 10 minutes. Serve while warm, or
store in fridge and reheat later.

Serves about 8