HOMINY, CORN, AND POBLANO CHILES

Hominy, Corn, and Poblano Chiles image

Number Of Ingredients 9

2 teaspoons olive oil
1/4 cup finely chopped white onion
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 chile kimmy, , roasted and peeled and neatly diced (about 1/3 inch)
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1/4 teaspoon salt, or to taste

Steps:

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.

Nutrition Facts : Nutritional Facts Serves