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.
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Note-
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.
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