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1
Preheat oven to 400 degrees F.
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2
Rub the pepper with 2 tablespoons of the oil and place on a baking sheet.
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3
Roast in the oven until soft and skin is blackened.
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4
Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
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5
Remove the skin and seeds from the peppers.
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6
Place 2 of the peppers in a food processor and process until smooth.
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7
Cut the remaining pepper into fine dice and set aside.
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8
Place the hominy in a food processor and process until smooth.
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9
Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.
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10
Add the onions, season with salt and pepper, and cook until soft.
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11
Add the garlic and cook for an additional 2 minutes.
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12
Add the hominy, yellow pepper puree, and heavy cream.
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13
Season with salt, pepper, and chipotle puree.
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14
Cook for 10 minutes and fold in the diced yellow peppers and Cheddar.
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15
Serve with Poblano Pepper Sauce.
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16
3 poblano peppers, roasted, peeled, seeded and chopped
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17
1/4 cup red wine vinegar
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18
3 tablespoons chopped cilantro leaves
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19
2 tablespoons honey
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20
Salt and freshly ground pepper
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21
1/2 cup olive oil
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22
Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
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23
Blend until smooth.
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24
With the motor running, slowly add the olive oil until emulsified.
