Bell Peppers Stuffed with Green Chile, Corn, and Hominy
| Yield: | 6 Servings |
| Categories: |
| 2 | ts | Sweet Pepper Oil (left over from prepping peppers) |
| 1 | Onion, diced | |
| 1/2 | ts | Cumin seed |
| 2 | c | Corn kernels, either thawed frozen kernels, or cut from 3 to 4 cobs |
| 1/2 | c | White posole (hominy) corn, canned, well drained |
| 1 | tb | Diced, canned green chile or charred, peeled, seeded Poblamo chile |
| 1 | Pressed clove of garlic | |
| 2 | tb | Vegetable stock, if you have it on hand, or water, if you don't |
| 1 | ts | Cornstarch |
| Salt and freshly ground black pepper to taste | ||
| 3 | lg | Green bell peppers, prepared for stuffing |
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