Ingredients
- 1 tablespoon canola oil
- 1 poblano pepper, diced
- 1 small red bell pepper, diced
- 2 cups fresh corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 14-ounce c hominy, rinsed (see Ingredient Note)
Cooking Directions
Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in chili powder, cumin and salt; cook for 30 seconds more. Add hominy and cook, stirring, until heated through, about 2 minutes more.
Nutrition Info
- Serving: Per serving
- Calories: 98
- Carbohydrates: 16g
- Fat: 3g
- Protein: 2g
- Dietary Fiber: 3g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 0mg
- Potassium: 185mg
- Sodium: 186mg
- Exchanges: 1 starch. 1/2 fat
- Carbohydrate Servings: 1