1 large, chopped (about 2 cups)
2 clove(s), medium, finely chopped (about 2 tbsp)
Fat free vegetable broth
5 cup(s), or water
Cooked whole hominy
2 cup(s), or 14 oz canned hominy, drained and rinsed
Canned pinto beans
15 oz, drained and rinsed
Uncooked Swiss chard
2 cup(s), kale or collard greens, chopped greens
¼ cup(s), fresh, chopped
1 item(s), medium, diced into 1/2-inch pieces (about 1/2 cup)
3 medium, seeded and chopped
1 medium, quartered (for garnish)
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes.
- Add hominy and beans; cook 2 minutes. Add Swiss chard and cook until greens are wilted and just cooked; about 2 minutes more. Stir in cilantro, salt and pepper. Garnish with remaining ingredients. Yields about 1 3/4 cups pisole plus 2 tablespoons each of avocado and tomato, and 1 lime wedge per serving.