Months and months ago we were having some people over for dinner and were raking our brains with what to make. Jason suggested we try our hand at Pozole so we did. Before that point in time Cassie has never had hominy. Sure she had heard of hominy and had a sketchy idea of what it was, but had never tasted it. From that Pozole on though Cassie can officially declare herself a hominy fan. When we found this recipe we knew we were going to have to give it a try. It did not disappoint. It was definitely a lot better tasting than our photo shows and we urge you to give it a try.
Adapted from Elly Says Opa
2 Poblano chiles
1 T. canola oil
1/2 medium onion, chopped
2 jalapenos (1 seeded), chopped
4 cloves garlic, minced
1 15 oz. can black beans, drained and rinsed
1 28 oz. can hominy, drained and rinsed
1/2 c. sour cream
1/2 c. nonfat plain Greek yogurt
1/2 t. cumin
1/2 t. cayenne
1/2 c. cilantro, chopped
2 t. lime juice
2 oz. cheddar cheese, shredded and divided
salt and pepper to taste
1) Place the Poblanos under a preheated broiler till their skin begins to blister and blacken. Turn to make sure all sides are blackened. Place the poblanos in a bowl and cover with plastic wrap and let them sit about 10-15 minutes. When the poblanos are cool enough to touch begin to rub the skin off of them. Once you have all the skin removed, remove the seeds and dice them.
2) Preheat the oven to 350 degrees. In a cast iron (or other oven safe) skillet heat the oil over medium heat. Add the onion and let cook 3-5 minutes until it begins to soften. Add in the jalapeno and cook another minute or two. Add the garlic and let cook 30 seconds.
3) Remove the skillet from heat and add the diced poblanos, black beans, hominy, sour cream, Greek yogurt, cumin, cayenne, cilantro, lime juice, half of the cheddar cheese and salt and pepper. Stir well to combine.
4) Top with the remaining cheese and place in the oven. Bake until the cheese is melted and bubbling. Top with the scallions and serve.