Ingredients25 m servings 120 cals
- Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes more.
- Recipe Tips & Notes:
- Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican or canned-vegetable section of large supermarkets--near the beans.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 120 calories; 3.7 g fat; 20.6 g carbohydrates; 3 g protein; 0 mg cholesterol; 248 mg sodium. Full nutrition
ReviewsRead all reviews 4
To make sure you have a 5 star experience with the recipe: instead of the poblano and the red bell peppers, use sweet peppers- a few orange, red, and yellow ones. Also make sure to buy the yell...
9/11/16: Used 2 cans of hominy, added 6 slices of bacon crumbles, 3 cloves of garlic, 1/4 onion chopped, pepper, 2 tomatoes. Very good and shouldn't be too fattening.
I made this as written and I just didn't care for it. I am not sure why. I like all the ingredients and have made similar recipes in the past that I enjoyed (such as Calabacitas con Elote from...