Southwestern Corn and Hominy Saute (Ww Core) Recipe

Submitted by justcallmetoni

"I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table."

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photo by Nimz_

Ready In:: 18mins
Ingredients:: 12
Serves:: 4

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ingredients

2 medium poblano chiles
1 tablespoon vegetable oil
1 small red onion, chopped
2 garlic cloves, finely chopped
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon epazote or 1/2 teaspoon oregano
1 (15 ounce) can hominy, drained
1 (10 ounce) bag frozen corn
salt
3 tablespoons chopped fresh cilantro
1 ¹⁄₂ tablespoons lime juice, freshly squeezed
1 lime, cut into wedges

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directions

Remove the frozen corn from the freezer to begin defrosting.
To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
Remove from heat and mix in the cilantro and lime juice.
Serve with lime wedges.

Questions & Replies

I have never charred peppers. Is there a method to use without a gas range? There isn't any gas service in my neighborhood. We are all electric. I don't even have a propane grill.

Caddy Lady

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Reviews

Great recipe! I substituted green bell peppers for the poblanos as I don't like quite as much heat, but it was delicious. WW flex....3 points per 1 cup serving!

KeithsKelly
Holy moly this is *great* stuff! The 2 of us came close to finishing off the entire thing in one sitting! I made pretty much as written, roasting my peppers under the broiler since I am quite lazy. I have never run across epazote so I used 1 1/2 tsp fresh oregano. The layers of flavor and texture are quite unique and the presentation is beautiful. Thanks for posting this recipe! I see this dish becoming a regular around my house.

SusieQusie
What a superb, fresh tasting dish to serve alongside most anything! I subbed 1 jalapeno for the poblano, left out the onion and added 1 tsp taco seasoning instead of the cumin and oregano, but it was still delicious. We'll surely be turning to this quick side over and over again!

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MrsKnox2016
OMG this was great Toni. I loved the spice combination. I used the oregano. I didn't cook the poblano chiles as directed, but cooked them with the onion. Loved the lime flavor that IMHO, made this dish so great. Thanks Toni for a great recipe.

Nimz_
We too love hominy and this was a very different way for us to prepare it. I did commit a terrible sin, though, and left out the poblanos. My kids just won't eat them. I'm sure they would have added another layer to this side dish but honestly, I loved it as is. For me, the lime juice makes this dish.

ladypit

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Tweaks

What a superb, fresh tasting dish to serve alongside most anything! I subbed 1 jalapeno for the poblano, left out the onion and added 1 tsp taco seasoning instead of the cumin and oregano, but it was still delicious. We'll surely be turning to this quick side over and over again!

MrsKnox2016

RECIPE SUBMITTED BY

justcallmetoni

212

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445 Recipes
140 Tweaks

I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. Some of my favorite public cookbooks include:<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li> <img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif alt=FFF#2 width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZWT2.gif alt=/ /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/cookbookswap.jpg alt=/ />

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Southwestern Corn and Hominy Saute (Ww Core) Recipe - Food.com (2024)

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