Hominy and Poblano Pepper Sauté
- Total Time
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.
olive oil1 tsp
poblano chile2 medium, cut into 1/2-inch dice (about 1 1/2 cups)
uncooked onion(s)1 medium, chopped
minced garlic2 tsp
ground cumin½ tsp
table salt½ tsp
canned hominy15 oz, rinsed and drained
cilantro⅓ cup(s), fresh, chopped
fresh lime juice1 Tbsp
fresh lime(s)½ medium, 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.