Swiss Chard with Poblanos and Hominy

• 2 large poblano chiles
• 3 tablespoons extra-virgin olive oil
• 1 red onion, halved and sliced 1/2 inch thick
• 1 pound Swiss chard, stems cut crosswise 1/2 inch thick, leaves cut into 1-inch ribbons
• 2 large garlic cloves, thinly sliced
• One 15-ounce can hominy, drained
• Kosher salt and freshly ground pepper
• Lime wedges, for serving

1. Light a grill or preheat the broiler.
2. Grill or broil the poblanos, turning frequently, until charred all over, about 4 minutes.
3. Transfer the chiles to a bowl, cover with plastic wrap and let stand for 15 minutes.
4. Peel and seed the poblanos and cut them into 1/2-inch thick strips.
5. In a large skillet, heat the olive oil.
6. Add the red onion and cook over moderately high heat until just softened, about 3 minutes.
7. Add the Swiss chard stems and cook until crisp-tender, about 3 minutes.
8. Stir in the garlic and poblanos and cook until the garlic is fragrant and the chiles are heated through, about 2 minutes.
9. Add the chard leaves and cook, stirring occasionally, until tender, about 6 minutes.
10. Add the hominy and cook until heated through, 1 minute.
11. Season with salt and pepper and transfer the stew to a bowl.
12. Serve with lime wedges.

poblano chiles, extravirgin olive oil, red onion, swiss chard, garlic, hominy, kosher salt, lime wedges

Taken from www.foodandwine.com/recipes/august-2007-swiss-chard-with-poblanos-and-hominy (may not work)