Hominy Pinto Burgers With Roasted 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.

SPANISH HOMINY

Steps:

• In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain drippings from pan, reserving 1 tablespoon. , In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low until heated through, 6-8 hours.