Photo of Hominy and poblano pepper sauté by WW

Hominy and poblano pepper sauté

Total Time
20 min
10 min
10 min
If you’re unfamiliar with hominy, let this 20-minute recipe introduce you—you won’t forget it. Hominy are large kernels of corn that have been soaked in an alkali solution of lime or lye that softens the tough outer hulls. They are then washed and the hull and often the germ are removed. The result are chewy kernels that have their own uniquely delicious flavor. It takes a starring role in this sautéed vegetable side dish that packs a little heat from the poblanos. You can substitute milder Cubanelle peppers (Italian frying peppers) or bell peppers for the poblanos, if you prefer.


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


¼ cup(s)


cup(s), fresh, chopped

Fresh lime juice

1 Tbsp

Fresh lime(s)

½ medium, cut into 4 wedges


  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.