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.
- 1 tsp olive oil
- 2 medium poblano chile, cut into 1/2-inch dice (about 1 1/2 cups)
- 1 medium uncooked onion(s), chopped
- 2 tsp minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp table salt
- 15 oz canned hominy, rinsed and drained
- 1/4 cup(s) water
- 1/3 cup(s) cilantro, fresh, chopped
- 1 Tbsp fresh lime juice
- 1/2 medium fresh lime(s), cut into 4 wedges
Heat oil in a large nonstick skillet over medium-high heat. Add poblanos and onions; sauté until almost tender, about 5 minutes.
Stir in garlic, cumin and salt; reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
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.
- This dish packs a little heat from the poblanos. You can substitute more mild cubanelle peppers (Italian frying peppers) or bell peppers for the poblanos, if you prefer.