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Great recipe! I substituted green bell peppers for the poblanos as I don't like quite as much heat, but it was delicious. WW flex....3 points per 1 cup serving!

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KeithsKelly November 19, 2008

Holy moly this is *great* stuff! The 2 of us came close to finishing off the entire thing in one sitting! I made pretty much as written, roasting my peppers under the broiler since I am quite lazy. I have never run across epazote so I used 1 1/2 tsp fresh oregano. The layers of flavor and texture are quite unique and the presentation is beautiful. Thanks for posting this recipe! I see this dish becoming a regular around my house.

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SusieQusie April 10, 2008

What a superb, fresh tasting dish to serve alongside most anything! I subbed 1 jalapeno for the poblano, left out the onion and added 1 tsp taco seasoning instead of the cumin and oregano, but it was still delicious. We'll surely be turning to this quick side over and over again!

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Houseblend September 10, 2007

OMG this was great Toni. I loved the spice combination. I used the oregano. I didn't cook the poblano chiles as directed, but cooked them with the onion. Loved the lime flavor that IMHO, made this dish so great. Thanks Toni for a great recipe.

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~Nimz~ March 25, 2007

We too love hominy and this was a very different way for us to prepare it. I did commit a terrible sin, though, and left out the poblanos. My kids just won't eat them. I'm sure they would have added another layer to this side dish but honestly, I loved it as is. For me, the lime juice makes this dish.

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ladypit November 06, 2006
Southwestern Corn and Hominy Saute (Ww Core)