Here’s an interesting idea for a side dish. Hominy, a chewy corn kernel, is best known for its starring role in pozole, a soup reserved for special occasions in Mexican cuisine. Here, it’s packing some heat from poblano peppers and makes for a flavorful and satisfying side.
You can substitute milder cubanelle peppers (Italian frying peppers) or bell peppers for the poblanos, if you prefer less heat.
- 1 teaspoon olive oil
- 2 medium-sized poblano chile peppers, cut into 1/2-inch dice
- 1 medium-sized onion, chopped
- 2 teaspoons garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- One 15-ounce can hominy, drained and rinsed
- 1/4 cup water
- 1/3 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 medium-sized lime, cut into 4 wedges
Heat the oil in a large, nonstick skillet over medium-high heat. Add the peppers and onion and sauté until almost tender, about 5 minutes. Stir in the garlic, cumin, and salt. Reduce heat to low and cook, stirring, until fragrant, about 30 seconds.
Add the hominy and water, and increase heat to medium. Cook for about 4 minutes, stirring often. Remove from heat and stir in the cilantro and lime juice. Serve with lime wedges.