Creamy poblano hominy warm salad is the perfect under 15-minute side-dish. Made with Butter, heavy cream and roasted poblano peppers combine to create this amazing creamy poblano hominy warm salad with a kick.
Creamy Poblano Hominy Warm Salad
I adore hominy – in menudo, pozole verde and pozole rojo. The warm tender kernels of hominy are delicious.
I often have a few cans leftover from the holidays and am always looking for new ways to cook & enjoy hominy. This creamy poblano hominy warm salad is my latest way to enjoy hominy.
A bonus, this dish can be made in under 15 minutes.
I served my hominy warm salad with honey chipotle salmon.
Butter, heavy cream and roasted poblano peppers combine to create this amazing hominy salad with a kick. The fresh, bold flavors of the salmon, paired with this decadent hominy salad are the perfect pairing.
Looking for more recipe ideas for hominy:
Poblano Hominy Salad
For this recipe, I’m using Honey Chipotle Salmon fillets. These delicious wild-caught Alaskan salmon fillets are encrusted with a bold, sweet honey and smoky chipotle crust.
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup onion, diced
- 1 garlic clove, finely minced
- 2 cups hominy (drained and rinsed)
- 1 tablespoon roasted poblano, diced
- ¼ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon freshly squeezed lime juice
Heat a nonstick skillet over medium high heat, add the olive oil and butter. Sauté the onions, garlic and cook until they become slightly soft translucent, not mushy, about 2 minutes. Add hominy, roasted poblanos, and heat through. Reduce heat to low, add heavy cream, season with salt and pepper. When ready to serve stir in lime juice, serve warm with salmon.
Courses Side Dish