A vibrant and flavorful dish combining the smoky taste of roasted poblano peppers with the sweetness of corn and the hearty texture of hominy.
Take the frozen corn out of the freezer to start defrosting.
Letting the corn defrost slightly makes it easier to cook evenly.
Place the poblano chiles directly over a gas flame or under a broiler, turning occasionally until the skin is charred and blistered.
Use tongs to handle the hot chiles safely.
Transfer the roasted chiles to a resealable bag and seal it. Let them steam for about 10 minutes to loosen the skins.
Steaming the chiles makes peeling them much easier.
Peel and seed the chiles, then chop them into bite-sized pieces.
Wear gloves if you're sensitive to chile oils.
Heat a skillet over medium heat and add a drizzle of oil. Sauté the onion until tender, about 3 minutes.
Stir frequently to prevent the onion from burning.
Add the garlic, cumin, and oregano to the skillet and cook for 30 seconds until fragrant.
Cooking the spices briefly enhances their flavor.
Stir in the corn and hominy, cooking for 2 minutes until heated through.
Stir occasionally to ensure even heating.
Add the chopped chiles and salt, cooking for another 2 minutes.
Taste and adjust the seasoning as needed.
Remove the skillet from heat and mix in the cilantro and a squeeze of lime juice.
Adding lime juice off the heat preserves its fresh taste.
Serve the dish warm with lime wedges on the side.
Garnish with extra cilantro for a pop of color.
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