Southwestern Posole Stew

• 1 tablespoon olive oil
• 2 medium ribs of celery, finely chopped
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 1 15-ounce can no-salt-added pinto beans, undrained
• 1 15-ounce can golden hominy, rinsed and drained
• 1 cup water
• 1 8-ounce can no-salt-added tomato sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1/8 teaspoon salt
• 1/4 cup shredded low-fat Cheddar cheese (about 1 ounce)

1. In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the celery, onion, and garlic for about 3 minutes, or until tender, stirring occasionally.
3. Stir in the beans, hominy, water, tomato sauce, chili powder, cumin, and pepper.
4. Increase the heat to high and bring to a boil.
5. Reduce the heat and simmer for 5 minutes, or until warmed through.
6. Stir in the salt.
7. Sprinkle with the Cheddar.
8. Look for canned hominy, yellow or white, near the canned corn in the supermarket.
9. (Per Serving)
10. Calories: 227
11. Total Fat: 4.5g
12. Saturated: 1.0g
13. Trans: 0.0g
14. Polyunsaturated: 0.5g
15. Monounsaturated: 2.5g
16. Cholesterol: 2mg
17. Sodium: 584mg
18. Carbohydrates: 40g
19. Fiber: 9g
20. Sugars: 4g
21. Protein: 10g
22. Dietary Exchanges
23. 2 Starch
24. 2 Vegetable
25. 1 Lean Meat

olive oil, celery, onion, garlic, salt, golden hominy, water, salt, chili powder, ground cumin, pepper, salt, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/southwestern-posole-stew-375716 (may not work)