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Peppers, cumin and chili powder are a natural combination with corn and hominy (dried corn that's had its hull removed).
- 1 tablespoon canola oil
- 1 poblano pepper, diced
- 1 small red bell pepper, diced
- 2 cups fresh corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- One 14-ounce can hominy, rinsed (see Ingredient Note)
- Tip: 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 the oil in a large nonstick skillet over medium-high heat. Add the poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in the chili powder, cumin and salt; cook for 30 seconds more. Add the hominy and cook, stirring, until heated through, about 2 minutes more.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
98 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 186mg sodium; 16g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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