Hominy, Corn, and Poblano Chiles
Hominy, Corn, and Poblano Chiles
Pozole, Elote, y Chiles PoblanosHominy—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.
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil
- ¼ cup finely chopped white onion
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 15-ounce can white hominy, drained and rinsed
- ½ cup canned fat-free reduced-sodium chicken broth
- 1½ cups corn kernels fresh or thawed, if frozen
- 2 fresh poblano chiles roasted and peeled and neatly diced (about ⅓ inch)
- ¼ teaspoon salt or to taste
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
