Hominy and Poblano Pepper Sauté
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Hominy is most often used as an ingredient in pozole. Here, it takes a starring role in a vegetable sauté that makes a unique, flavorful side dish.
Ingredients
Poblano chile
2 medium, cut into 1/2-inch dice (about 1 1/2 cups)
Onion
1 medium, chopped
Minced garlic
2 tsp(s)
Ground cumin
½ tsp(s)
Table salt
½ tsp(s)
Canned hominy
15 oz, rinsed and drained
Water
¼ cup(s)
Cilantro
⅓ cup(s), fresh, chopped
Fresh lime juice
1 tbsp(s)
Lime
½ medium, cut into 4 wedges
Olive oil
1 tsp(s)
Instructions
1
Heat oil in a large nonstick skillet over medium-high heat. Add poblanos and onions; sauté until almost tender, about 5 minutes.
2
Stir in garlic, cumin and salt; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
3
Add hominy and water; increase heat to medium and cook, stirring often, to heat hominy and for flavors to blend, about 4 minutes. Remove from heat; stir in cilantro and lime juice. Serve with lime wedges. Yields about 3/4 cup per serving.
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