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Cook Time:25 minsTotal Time:25 minsServings:6Yield:6 servings, 2/3 cup eachJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:6Yield:6 servings, 2/3 cup each
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, 2/3 cup each
Yield:
6 servings, 2/3 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1poblano pepper, diced1small red bell pepper, diced2cupsfresh corn kernels1teaspoonchili powder½teaspoonground cumin¼teaspoonsalt1 14-ounce can hominy, rinsed (see Ingredient Note)
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
1poblano pepper, diced
1small red bell pepper, diced
2cupsfresh corn kernels
1teaspoonchili powder
½teaspoonground cumin
¼teaspoonsalt
1 14-ounce can hominy, rinsed (see Ingredient Note)
DirectionsHeat 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.TipsIngredient 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.Originally appeared: EatingWell Magazine, June/July 2006
Directions
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.TipsIngredient 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.
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.
Tips
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.
Originally appeared: EatingWell Magazine, June/July 2006
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Nutrition Facts(per serving)96Calories4gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
