Hominy and Poblano Pepper Sauté

3
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

olive oil

1 tsp

poblano chile

2 medium, cut into 1/2-inch dice (about 1 1/2 cups)

uncooked onion(s)

1 medium, chopped

minced garlic

2 tsp

ground cumin

½ tsp

table salt

½ tsp

canned hominy

15 oz, rinsed and drained

water

¼ cup(s)

cilantro

cup(s), fresh, chopped

fresh lime juice

1 Tbsp

fresh lime(s)

½ medium, cut into 4 wedges

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.

Notes

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.

A happier, healthier you starts here