Swiss Chard with Poblanos and Hominy

1. 1

   Light a grill or preheat the broiler.

2. 2

   Grill or broil the poblanos, turning frequently, until charred all over, about 4 minutes.

3. 3

   Transfer the chiles to a bowl, cover with plastic wrap and let stand for 15 minutes.

4. 4

   Peel and seed the poblanos and cut them into 1/2-inch thick strips.

5. 5

   In a large skillet, heat the olive oil.

6. 6

   Add the red onion and cook over moderately high heat until just softened, about 3 minutes.

7. 7

   Add the Swiss chard stems and cook until crisp-tender, about 3 minutes.

8. 8

   Stir in the garlic and poblanos and cook until the garlic is fragrant and the chiles are heated through, about 2 minutes.

9. 9

   Add the chard leaves and cook, stirring occasionally, until tender, about 6 minutes.

10. 10

    Add the hominy and cook until heated through, 1 minute.

11. 11

    Season with salt and pepper and transfer the stew to a bowl.

12. 12

    Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.