Instructions: Place oil in a large skillet over medium-high heat. Add the bell peppers and jalapenos and saute, uncovered, until the peppers begin to soften but still retain their color, about 3 minutes. Add garlic and saute 1 additional minute. (The moisture should also be reduced while stirring.) Transfer mixture to a shallow bowl and keep warm. Melt butter in the same skillet over medium heat. Add the chile powder and cumin and stir to release their fragrance. Add the hominy and stir to coat the kernels. Very loosely cover the skillet with a piece of foil. With a wooden spoon stir the hominy often until it is heated through and you hear the kernels popping, about 3 to 5 minutes. (The foil keeps the popping kernels in the pan.) Do not allow moisture to build up. Uncover and add the bell pepper mixture. Add the salt and black pepper and adjust the seasoning. Serve garnished with fresh cilantro and a few squirts of lime juice.

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