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Hominy, Corn, and Poblano Chiles |
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Serves: 4
Print this Recipe
(Pozole, Elote, y Chiles Poblanos)
Category: Corn
Hominy--corn kernels treated to remove the skins and often made into a stew or soup of the same name--is popular in the American southwest and throughout much of Mexico, where it's commonly called pozole. Hominy is sold precooked in cans, which simplifies making this recipe. I like to use white hominy for this dish for color contrast with the yellow corn kernels and green poblano chiles. Serve as a side dish with fish, pork, or chicken.
2 teaspoons olive oil
1/4 cup finely chopped white onions
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 (15-ounce) can white hominy, drained and rinsed
1/2 cup canned fat-free reduced-sodium chicken broth
1 1/2 cups corn kernels, fresh or thawed, if frozen
2 fresh poblano chiles, roasted and peeled and neatly diced (about 1/3 inch)
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
1/4 teaspoon salt, or to taste
1. Heat the oil over medium heat in a medium deep skillet, or wide saucepan. Add the onion and oregano. Cook, stirring, until the onion is softened, about 3 minutes.
2. Add the hominy and chicken broth. Cook until the liquid is reduced to about 2 tablespoons, about 3 to 4 minutes. Stir in the corn, poblanos, and salt. Cook until the corn is tender, about 3 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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