This recipe for Creamed Hominy made with canned hominy, poblano peppers, cream and butter makes a terrific side dish for spicy Latin flavors.
Creamed Hominy with Poblano PeppersPrint This Recipe Total time Yield 6–8Source Adapted from Prune by Gabrielle HamiltonPublished
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.