Rating: 5 stars
5002 Ratings
  • 5 star values: 5002
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,002 Ratings

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. More Healthy Vegetable Dishes

December 2007

Gallery

Recipe Summary

total:
40 mins
Yield:
4 Side-Dish Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement