Up next in 10
Hominy and Green Chile Casserole
80K views
Aug 23, 2023
Hominy and Green Chile Casserole This is a dish that is becoming one of the most requested on the chuck wagon. 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. As seen in video: Cowboy Hash Knife shop here: https://kentrollins.com/shop-1/ Use code HASH for free shipping 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: 1. Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish, 10" or 12" Dutch oven.
View Video Transcript
0:00
Are you having trouble with your dating life
0:02
Always feel like you're alone? Well, if you call now, or if you act now, or if you subscribe now, you won't have that problem
0:10
Have you tried these and it didn't work? Maybe you've tried this and it didn't work
0:15
Maybe you've tried them together and it didn't work. We'll stick around
0:19
I've got something that'll make the women tear you a door down. Homony and Green Chili Casserol, the best way to someone's heart, started their stomach
0:30
That's how I got you, right, sugar? It is. Contrary to your good looks and sparkling personality, is actually the hominy
0:43
We've run into a lot of people that say, oh, I hate hominy, I just can't eat it
0:47
Well, we have converted a lot of people. And so if you're one of those folks, we really would love for you to try this
0:53
Because to me, this recipe kind of tastes like a Mexican macaroni and cheese, which
0:59
Do what? It's the best of everything that you could possibly eat. I have never
1:04
To start off with this, what can you not love about bacon? No, I mean? So we're going to go ahead and cut us up some of this here, bacon
1:11
I think we can eat, like, four to six thick cut bacon
1:16
If you don't have thick cut, add a little more bacon. If you like bacon, add a little more bacon
1:21
If you don't like bacon, add more bacon. You can't have too much bacon. No
1:26
So you're just slicing that into like half inch inch pieces. You're about an inch piece
1:31
A little trick I want to share with folks, okay? When you dice this onion and you peel it all off, leave this on there
1:37
That's the root end, okay? What grow in the ground. Okay. Then your dicing go nearly plumb through, but not all the way
1:46
Turn it around here to this side so you don't manipulate and cut off a finger that you might need
1:50
You've cut off a lot, or you've tried to cut off a lot of fingers. Yeah, and chopped. I did, didn't I
1:55
So then you go back to a cross section to where you cut it again
1:58
turn it around so you don't cut your little fingers. Let me see what you got going on here
2:02
See here, we have a lot of crisscross action. And then when you cut this, look at them little dices that fall off
2:11
That was Plum Sheffy. Well I don know about Sheffy but it is cowboy Put that bacon in it Hear that sound That is a sound that I love It called sizzle Now we going to let that brown pretty good Not plum done
2:26
Then like Shannon said, then we'll put them onions in there right at the last. Let them just tenderize
2:31
Then we'll add the rest of the goodness to it. This bacon has begun to brown up a little
2:37
So we're going to add that onion in there that we diced up. We'll let it all get in there together to where them onions soften really good
2:45
and then we'll add the rest of the goodness to it. This is, smell this sugar
2:56
It's already in a good spot. It's happy meal time. So we're going to add two cans of, this is yellow hominy
3:03
They make white hominy too. I prefer yellow. I prefer yellow. I don't know that there really is a taste different
3:09
Make sure you drain these cans really well because you don't want any of that excess moisture
3:14
We have a can. of chopped green chilies. If you can find hatch, those are the best
3:19
I wouldn't worry about draining these. There's really not enough liquid in there to hurt it
3:23
Give that a good spirit. Oh my gosh, it smells good. And then we're going to add about about a cup, cup and a half of sour cream
3:32
I've never measured it. I just kind of put it in there until we get that kind of creamy consistency
3:38
And this will feed about how many sugar. This is going to feed about six folks
3:44
folks got this in a 12 inch oven but this would be great for a 10 inch oven too
3:49
and we'll also have the indoor conversion below this video can we just eat it
3:54
now I mean you nearly could at this point and time give it a little
3:59
seasoning which is what our Red River Ranch original the all-purpose multi-purpose the one that need to be in your cabinet stir it up one more time
4:11
oh we're gonna be adding some shredded cheese to it I've just done it two ways. I've done it where you add the cheese right now and just kind of mix it in
4:19
and let it all cook together. But today I'm just going to put the cheese on top and we'll put
4:23
that on after it gets to cooking a little bit. So we just want that cheese melted and give
4:27
a nice cheesy topping. So let's go to the fire because I'm getting cold
4:44
Thank you In all of our Dutch oven cooking what we do is we put a circle around the outside of the oven and then we do solid coals on top
4:57
Now a lot of the times, if you've seen our videos, we use this tall trivet, which is about five and a half inches
5:03
Do that a lot in baking. We switched it up today and as you can see, we used a shorter trivet
5:09
Now, in the case that you'd want to use shorter trivets, it would be for like casserole, like this situation, anything where you're closer to the fire, but you're able to stir it
5:17
So if you have an more intense heat, it's not just going to sit there and fry
5:22
If you notice that it goes to sticking a lot, you might want to either open up your circle on the bottom there or you can move it to a taller trivet
5:30
So, folks, we've been on for just a little bit and we need to check this because I bet they is something
5:34
You can see we're beginning to get some of that bubble action around there
5:38
Let's stir it just a tad. Ooh, I am wanting me to eat some of that already
5:43
It don't like a whole lot. We can call this a happy meal for sure
5:47
But you've got to let this incorporate the flavor, so you need to let it cook through
5:51
and that hominy will soften just a little bit more than that. So let's get all of it loved together
5:56
We'll let it simmer around in that dutch oven until everything gets to that point, and we'll call it good
6:01
Probably going to take no more than 15 minutes at the most. minutes at the most. It's time to add the best stuff of all, some cheese. Now I like to use like a
6:10
blend of cheese, but I've used pepper jack, I've used cheddar, I've used everything, but get a
6:15
cheese you like. I wouldn't recommend like a really just a straight American cheese or something
6:19
like that because it'll get too gooey. This stuff will strain out pretty good. It is good
6:24
so let's add some of this goodness to it. I like to put a pretty good layer all around the top
6:30
As you can see we got there, put the lid back on it, let that cheese just melt over that good, it'll be done
6:39
Now, you see we got that lid back on that oven. Make sure you check that your colds to make sure you're still good and hot enough to melt that cheese under there
6:46
If it's not, shake off them, put you some fresh on there so we get that cheese melted and incorporated in their well
7:00
Thank you Should we try it Yes ma'am. Dishes out some there, sugar
7:09
Whoa, see how that cheese sort of strings out there? Whoa, honey, that is what's happening
7:15
Mexican macaroni and cheese. You know what we've also done that we forgot to tell them is a lot of times we'll cut up
7:24
like a Teresa sausage of some sort and throw it in here, you can make it more of
7:28
just kind of a one-stop meal. Recipe come from my mother so many years ago, and
7:36
it's something that we had nearly every Sunday, you know. Did you? Oh, it's like you say
7:42
it's good southern comfort food. Get a little bit of the green chili in there
7:46
and the onion, it all blends in very well. I'm telling you, if you've been on that deal..
7:50
I love you. You've been on that deal. Match.com or farmers only or whatever it is
7:57
Let it go. Don't be paying you dues. Just jump on the wagon train of love here and cook you up some hominy
8:04
Amen. Be careful. The women will line up at your door, I promise you
8:09
Or women, the men folk will line up at yours. So you best be careful
8:13
Hit the subscribe. So remember, folks, hit that their subscribe button up there
8:19
Keep it real. Keep it cowboy. Keep it simple. Keep it in love
8:23
God bless you each and everyone. Adios. Hey folks, big deal it was
8:29
We finally got to 100,000 subscribers. Thank y'all so much because it's due to y'all
8:36
And we appreciate you watching so much. And 100,000, hey, let's just go on to 200,000
8:41
What about it? But I've been getting a lot of comments, and I try to answer them all because y'all take time to give them to me
8:46
I get a lot of people say, you know, you remind me of a certain, certain feller. Some of these people I don't even know
8:52
They say, you remind me a Gene Hagman. And then a guy tell me the other day, you remind me a Trace Atkins
8:59
But the best one of all, I had a guy tell me the other day about a cast iron video
9:04
You remind me a stinky Pete. And I had to ask Shan, who is stinky Pete
9:09
Well, she finally showed me. Whoever I remind y'all of, I'm just glad you tuned in and watched me in Shannon's videos
9:16
We don't take that for granted. Thank you all so much. God bless you. And let's get on with it
#Condiments & Dressings
#Cooking & Recipes
#Cuisines
#Food
#Soups & Stews