Chef Rose
Ingredients
Instructions
|
1 tbs. Canola Oil |
|
1 Poblano Pepper, diced |
|
1 Red Pepper, diced |
|
2 cups fresh Corn Kernels, frozen corn, thawed |
|
1 tsp. Chili Powder |
| 1/2 tsp. Cumin |
| 1/4 tsp. Salt |
| 1 can (14 oz.) Hominy, rinsed and drained |
Heat oil in large non-stick skillet over medium-high heat. Add poblano pepper, bell pepper, and corn. Cook these, stirring occasionally, until tender about 3-5 mins. Stir in chili powder, cumin and salt. Cook 30-60 secs. more. Add hominy and cook, stirring occasionally until heated through, about 2 more mins.
Makes 6 servings (2/3 cup each).
Approx. 98 calories per serving.