This is a dish that is becoming one of the most requested on the chuck wagon. As Shan describes it- It’s like a Mexican Macaroni and Cheese!
Some folks don’t know what hominy is and there’s quite a few who don’t like it- but give this recipe a shot because it’s an easy comfort food that we make a lot. You also might have thought it was my charm and good looks that got my wife, but I’ve since found out it was actually this recipe!
Hominy and Green Chile Casserole
- 2 15.5-ounce cans yellow hominy, drained
- 1 4-ounce can green chilies
- 4 - 6 slices thick-cut bacon cut into 1-inch pieces
- 1 medium yellow onion chopped
- 1 1 ⁄2 cups sour cream
- Salt and black pepper or Red River Ranch Seasoning to taste
- 1 cup shredded cheddar cheese
For indoor cooking:
Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish, 10" or 12" Dutch oven.
In a large bowl, combine the hominy and green chilies. Set aside.
Place the bacon in a medium cast iron skillet and begin cooking over medium heat. When the bacon begins to brown, add the onion and cook until the bacon is three-quarters done, about 5 minutes. Remove the skillet from the heat and spoon out and discard about half of the bacon grease.
Pour the contents of the skillet into the hominy mixture and stir together. Stir in the sour cream. Season with salt and pepper to taste.
Scrape the mixture into the casserole dish. Bake for 30 to 40 minutes, or until the mixture is bubbly and the hominy softens slightly.
About 5 minutes before the casserole is finished cooking, sprinkle on the cheese and continue cooking until the cheese melts. Serve hot.