By justcallmetoni on October 24, 2006
Photo by ~Nimz~
Photo by ~Nimz~
"I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table."
Serving Size: 1 (245 g)
Servings Per Recipe: 4
"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!"
"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."
"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!"
"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."
"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. "