Pico Posole Pintos recipe

1 (15 ounce) can yellow hominy
2 (15 ounce) cans pinto beans
1 tomato, diced small
1/4 cup onion, diced small
2 cloves garlic, minced
1/2 cup minced fresh jalapeno pepper
2 tablespoons chopped cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup water

Rinse and drain hominy and beans.

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

Makes 8 (3/4 cup) servings.