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Hominy and Green Chile Casserole

Ingredients

  • 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

Instructions

  • 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.