Hominy Corn And Poblano Chiles Food

HOMINY-PINTO BURGERS WITH ROASTED POBLANO CHILES

Steps:

• ROAST CHILES: Preheat broiler.
• Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
• Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
• Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
• MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion and garlic; sauté 5 minutes.
• Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
• Combine bean mixture and 1/2 cup masa in a medium bowl.
• Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
• Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
• Heat oil in skillet over medium heat.
• Add patties to pan; cook 4 minutes.
• Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
• Combine sour cream and salsa in a small bowl.
• Spread 1 tablespoon sour cream mixture on top half of each bun.
• Place patties on bottom halves of buns; top each serving with 2 pepper strips.
• Cover with tops of buns.

SOUTHWESTERN PAN SEARED CORN

Steps:

• Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
• Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
• Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)

Steps:

• Rinse nixtamal thoroughly in a strainer.
• Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
• Simmer gently, loosely covered about 2 hours, or until tender.
• Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
• While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
• Bring chicken to boil, reduce heat, cover and simmer 1 hour.
• Strain and measure broth, adding water if necessary to equal 8 cups.
• Shred meat, discarding skin and bones.
• Set aside broth and chicken.
• When nixtamal is tender, remove it to bowl.
• Rinse the pot and return cooked nixtamal to pot.
• Wash poblano chiles and discard stems and seeds.
• Cut into chunks.
• Wash cilantro and cut off tips of stems.
• Place chiles and cilantro in blender with a cup of water and whirl.
• Slice one of the onions.
• Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
• Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
• Add chicken and cook 15 more minutes.
• Dice remaining onion and place in small bowl.
• Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.

SUPER CREAMY HOMINY AND GREEN CHILIES

Steps:

• Process hominy and cream in food processor pulsing for 5 seconds, until coarsely ground.
• Melt butter in pan over medium heat.
• Add onions and jalapeno cook 2 minute stir in chilies and the hominy mixture.
• Cook stirring constantly until it begins to bubble about 3-5 minutes.
• Remove from heat and stir in cheese.
• Salt and pepper to taste.

HOMINY, CORN, AND POBLANO CHILES

Steps:

• 1. Heat the oil over medium heat in a medium deep skillet, or wide saucepan. Add the onion and oregano. Cook, stirring, until the onion is softened, about 3 minutes. 2. Add the hominy and chicken broth. Cook until the liquid is reduced to about 2 tablespoons, about 3 to 4 minutes. Stir in the corn, poblanos, and salt. Cook until the corn is tender, about 3 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HOMINY - GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350F degrees.
• Set aside half of the cheese.
• Mix the remaining cheese with the remainder of the ingredients.
• Spread mixture into an 8x8 or 9x9 baking dish.
• Top with remaining cheese.
• Bake for 30 minutes.