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

Melissa Rubel Jacobson
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.