Corn and hominy with roasted poblanos
Uncooked red onion(s)
1 small, chopped
2 medium clove(s), minced
15½ oz, (1 can), white variety, rinsed and drained
3 medium, kernels removed
2 Tbsp, chopped fresh
Fresh lime juice
- 1 To roast poblanos, preheat broiler. Line medium rimmed baking sheet with foil. Place poblanos on foil. Broil 5 inches from heat, turning often, until skins blister, about 10 minutes. Transfer poblanos to counter and wrap in foil. Let stand 15 minutes. When cool enough to handle, peel blackened skin off poblanos. Remove seeds and membranes; chop poblanos and set aside.
- 2 Heat oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic, cumin, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Add hominy, corn, salt, and chopped poblanos; cook, stirring occasionally, until heated through, about 4 minutes.
- 3 Remove from heat and stir in cilantro and lime juice.
- Serving size: (2/3 cup)