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Categories:
yellow peppers olive oil hominy unsalted butter Spanish onion salt garlic chipotle puree heavy cream grated white Cheddar
Viewed: 9 - Published at: 8 years agoIngredients
- 3 large yellow peppers
- 4 tablespoons olive oil
- 2 (16 ounce) cans hominy, drained
- 1 tablespoon unsalted butter
- 1 large Spanish onion, finely chopped
- Salt and pepper
- 3 gloves garlic, finely chopped
- 1 tablespoon chipotle puree
- 1 cup heavy cream
- 1/2 cup grated white Cheddar
Method
- Preheat oven to 400 degrees F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet.
- Roast in the oven until soft and skin is blackened.
- Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
- Remove the skin and seeds from the peppers.
- Place 2 of the peppers in a food processor and process until smooth.
- Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth.
- Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.
- Add the onions, season with salt and pepper, and cook until soft.
- Add the garlic and cook for an additional 2 minutes.
- Add the hominy, yellow pepper puree, and heavy cream.
- Season with salt, pepper, and chipotle puree.
- Cook for 10 minutes and fold in the diced yellow peppers and Cheddar.
- Serve with Poblano Pepper Sauce.
- 3 poblano peppers, roasted, peeled, seeded and chopped
- 1/4 cup red wine vinegar
- 3 tablespoons chopped cilantro leaves
- 2 tablespoons honey
- Salt and freshly ground pepper
- 1/2 cup olive oil
- Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
- Blend until smooth.
- With the motor running, slowly add the olive oil until emulsified.
