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Steak
Green Chili Hominy
Yield: 4 Servings

1 (20 OUNCE) CAN WHITE HOMINY, RINSED AND DRAINED
1 LARGE RED ONION CHOPPED
1/2 TBS. SAMBAL CHILE SAUCE (A spicy Southeast Asian condiment made, in its simplest form, from chile peppers and salt. Found in the international food aisle of the market.)
2 ROASTED POBLANO OR GREEN CHILES-YOU MAY SUBSTITUTE CANNED ANAHEIM GREEN CHILES
3 TBS. BUTTER
SALT AND PEPPER TO TASTE

TO ROAST POBLANO CHILES
Preheat oven to 500 degrees
Place the Poblano chilies on a greased baking sheet and brush lightly on all sides with 1 tablespoon of oil. Place sheet in oven and allow the chilies to blister, until blacken on all sides. Remove from the oven and transfer to a glass bowl. Cover with a dry dish towel and allow to cool. Carefully slit open each one and remove seeds and membrane. Set aside.

Start coals. Grease Dutch oven with the butter.  Set on heat until the butter begins to melt and bubble.

Add the onions and chile peppers, sautee, stirring frequently, until softened. Add the hominy and Sambal chile sauce. Stir together all the ingredients. Salt and pepper. Cover and cook for 30 minutes. Serve hot.

 

 
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