Santa Fe Hominy

Santa Fe hominy is a New Mexico side dish that punches way above its weight. Plump, chewy hominy kernels soak up the flavor of roasted poblanos, a kick of jalapeño, diced tomatoes, and a melting cap of monterey jack. It is the kind of dish that turns up at a Sunday brunch or alongside carne adovada and huevos rancheros, and it disappears fast.

The roasted poblanos do the heavy flavor work here. If you can find them already roasted, great. Otherwise char them directly over a gas burner or under the broiler until the skin is blackened, steam in a covered bowl for 10 minutes, then rub the skins off. The smoky, slightly sweet flesh that results is nothing like raw green peppers and is worth the extra step.

The simmer is gentle and short. Fifteen minutes with the lid on lets the hominy drink up the tomato juices and pepper heat without turning to mush. Sprinkle the jack cheese over the top at the very end and stir only until it strings through the hominy. Too long and the cheese breaks into greasy strings.

Kitchen Tips

• Rinse and drain the canned hominy well. The canning liquid is cloudy and starchy and will turn the sauce grey if left in.
• Use a mild, melting cheese like monterey jack or pepper jack. Sharp cheddar melts unevenly and competes with the pepper flavors. Avoid pre-shredded in a bag since the anti-caking starch leaves a gritty film.
• Dice the tomatoes over a bowl to catch the juices and add them to the pan. That liquid is pure tomato flavor.
• Cooking with stock instead of oil keeps this dish light. Use vegetable stock for a fully vegetarian version, chicken for more depth.

Variations

• Add a cup of shredded cooked chicken or pulled pork for a heartier main-dish version.
• Finish with a squeeze of lime and chopped fresh cilantro for a brighter, more Mexican flavor.
• Swap the monterey jack for crumbled queso fresco for a less melty, more traditional New Mexican finish.