Ingredients
1
tablespoon oil
1
medium onion, coarsely chopped
1
garlic clove, minced
1/2
lb. new red potatoes, cut into 1/2-inch cubes (1 1/2 cups)
1/2
cup frozen corn
1/4
cup chopped red bell pepper
1
(14.5-oz.) can white hominy, drained, rinsed
1
(14 1/2-oz.) can ready-to-serve vegetable broth
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
teaspoon chili powder
1/2
teaspoon dried oregano leaves
1
medium zucchini, quartered lengthwise, cut into 1/4- inch slices (1 cup)
4
teaspoons chopped fresh cilantro
Preparation
Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook 2 to 3 minutes or until onion is crisp-tender and garlic just begins to brown, stirring frequently.
Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Add zucchini; simmer uncovered an additional 8 to 10 minutes or until zucchini is tender. Sprinkle with cilantro.
