poblano pepper, diced
red bell pepper, diced
fresh corn kernels
1 14-ounce can
- Heat oil in a large nonstick skillet over medium-high heat. Add poblano pepper, bell pepper and corn, and cook, stirring occasionally, until just tender, 3 to 5 minutes.
- Stir in chili powder, cumin and salt; cook for 30 seconds more.
- Add hominy and cook, stirring, until heated through, about 2 minutes more.
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