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Hominy and Cubanelle Pepper Saute


  • 1  teaspoon  olive oil
  • 2  medium-sized cubanelle or poblano chile peppers, cut into 1/2-inch dice
  • 1  medium-sized onion, chopped
  • 2  teaspoons  garlic, minced
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • One 15-ounce can hominy, drained and rinsed
  • 1/4  cup  water
  • 1/3  cup  cilantro, chopped
  • 1  tablespoon  lime juice
  • 1/2  medium-sized lime, cut into 4 wedges


Heat the oil in a large, nonstick skillet over medium-high heat. Add the peppers and onion and sauté until almost tender, about 5 minutes. Stir in the garlic, cumin, and salt. Reduce heat to low and cook, stirring, until fragrant, about 30 seconds.

Add the hominy and water, and increase heat to medium. Cook for about 4 minutes, stirring often. Remove from heat and stir in the cilantro and lime juice. Serve with lime wedges.

Adapted from the Daily Meal

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