I now love hominy thanks to this recipe, and the hominy and poblano peppers are a fantastic pairing. This dish can be on the table in ten minutes. If you’re not into a little spicy food, substitute another pepper, although the poblano is great.
What you need:
- 1 tsp olive oil and/or olive oil spray if desired
- 2 medium poblano chiles, diced into 1/2-inch pieces
- 1 medium onion
- 2 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 15 oz. can hominy, rinsed and drained
- 1/4 cup water
- 1 tbsp fresh lime juice
- 1/3 cup chopped cilantro (optional)
To prepare:
- Heat oil in large skillet over medium high heat.
- Add peppers and onion and saute until almost tender.
- Stir in garlic, cumin, salt. Cook for 30 seconds.
- Add hominy and water, cook for 4 minutes stirring often.
- Remove from heat and add lime juice and cilantro
4 servings. Weight Watchers PointsPlus value: 3
Original recipe from weightwatchers.com
Please excuse my ignorance, but just what is hominy? We don’t seem to have it in the UK!
I just tried it myself for the first time. Found this definition online: Hominy refers to corn kernels without their germ and their hull, or bran. The germ and hull might be removed by soaking the corn in a special type of solution or by crushing the kernels and then sifting out the germ and hull. This food can be served whole or ground, and it can be served as a cereal or as a vegetable. It also can be pressed into patties and fried. This dish is especially popular in the southern United States.
Juanita's Mexican Style White Hominy, Num. 10 can
Interesting! I’ve never tried ‘hominy’ before, but wouldn’t mind! : ) Thanks for the recipe.