This recipe for Creamed Hominy made with canned hominy, poblano peppers, cream and butter makes a terrific side dish for spicy Latin flavors.
The creamed hominy may be made several hours ahead and very gently reheated before serving. You may need to add a splash of milk to get the mixture moving during reheating.
- 8 tablespoon unsalted butter
- 1 fresh poblano pepper (stemmed, seeded and small diced)
- kosher salt (as needed)
- 2 (15 oz) cans white hominy (drained and rinsed)
- 2 cup heavy cream (plus more if needed)
Melt butter in a medium, slope-sided pan set over low heat. Add diced poblano peppers, season lightly with salt then cook, stirring often, until softened about 8 minutes. Add hominy and cream. Continue to cook uncovered, stirring often until thickened; about 30 minutes. Just before serving ladle half of the hominy mixture into a serving bowl. Use an immersion blender to blend the mixture into a coarse mash. Add the remaining un-mashed hominy to the serving bowl. Stir well to incorporate. Adjust concistency with a little more cream if necessary. Season with salt as needed. Serve warm.