September 19, 2007
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.