Swiss Chard with Poblanos and Hominy

Hominy turns roasted poblanos and Swiss chard into a hearty side dish. Wrapped in tortillas or served over rice, these greens are an excellent vegetarian main course.


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  • Total Time:
  • Servings: 4 Side-Dish Servings

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  • 2 large poblano chiles
  • 3 tablespoons extra-virgin olive oil
  • 1 red onion, halved and sliced 1/2 inch thick
  • 1 pound Swiss chard, stems cut crosswise 1/2 inch thick, leaves cut into 1-inch ribbons
  • 2 large garlic cloves, thinly sliced
  • One 15-ounce can hominy, drained
  • Kosher salt and freshly ground pepper
  • Lime wedges, for serving

How to make this recipe

  1. Light a grill or preheat the broiler. Grill or broil the poblanos, turning frequently, until charred all over, about 4 minutes. Transfer the chiles to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblanos and cut them into 1/2-inch thick strips.

  2. In a large skillet, heat the olive oil. Add the red onion and cook over moderately high heat until just softened, about 3 minutes. Add the Swiss chard stems and cook until crisp-tender, about 3 minutes. Stir in the garlic and poblanos and cook until the garlic is fragrant and the chiles are heated through, about 2 minutes. Add the chard leaves and cook, stirring occasionally, until tender, about 6 minutes. Add the hominy and cook until heated through, 1 minute. Season with salt and pepper and transfer the stew to a bowl. Serve with lime wedges.

Contributed By Published December 2007

489670 recipes/august-2007-swiss-chard-with-poblanos-and-hominy 2013-12-06T23:53:05+00:00 Melissa Rubel Jacobson fall|winter|grilling-barbecuing|side-dishes|4|fast|healthy|vegetarian december-2007,Melissa Rubel Jacobson,swiss chard,grilled poblano,swiss chard with poblano chiles and hominy,side dish,vegetarian recipe recipes,august-2007-swiss-chard-with-poblanos-and-hominy 489670

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