This is a great side dish for BBQ or really for anything. If you don't like hominy try this recipe anyway - I've converted a lot of people with this recipe. This recipe is based on Cowboy Kent Rollins recipe but I tweaked it to my tastes. I always cook this in a Dutch oven and I have only cooked it indoors one time, I prefer to cook it over a fire or on the charcoal grill.
I just made this for a college buddy reunion and it easily fed 11 people (as a side dish with some brisket and other sides) with enough left over for a few more servings.
Hopalong Hominy - Hominy and Green Chile Casserole
Takes about an hour to make start to finish
4 (15.5-ounce) cans yellow hominy, drained
2 (4-ounce) can Hatch green chilies,diced. Or four fresh roasted Hatch chilies, dice
1 (4-0unce) can Hatch sliced jalapenos, diced. Or 2 to 4 fresh fine diced jalapenos
1 lb thick-cut bacon, cut into 1-inch pieces
1-2 medium yellow onion, chopped
1-2 poblano peppers, chopped
1 cup sour cream
1/2 cup cream cheese
Salt and black pepper or Kent Rollins Red River Ranch Seasoning to taste
1 cup shredded cheddar cheese for topping (you can also add about a handful to the hominy itself when you add the sour cream and cream cheese).
For indoor cooking:
1. Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish or a 10" - 12" Dutch oven.
2. In a large bowl, combine the hominy and green chilies. Set aside.
3. 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 fresh peppers if using 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.
4. Pour the contents of the skillet into the hominy mixture and stir together. Stir in the sour cream and cream cheese. Season with salt and pepper to taste.
5. Scrape the mixture into the casserole dish. Bake for 30 to 40 minutes, or until the mixture is bubbly and the hominy softens slightly.
6. About 5 minutes before the casserole is finished cooking, sprinkle on the cheese and continue cooking until the cheese melts. Brown under the broiler if you wish. Serve hot.
My changes:
I doubled the recipe.
I added the cream cheese, jalapenos, and poblano peppers.
I brown the bacon and onions in the Dutch oven. After browning I mix all of the ingredients together in the Dutch oven at the same time
I just made this for a college buddy reunion and it easily fed 11 people (as a side dish with some brisket and other sides) with enough left over for a few more servings.
Hopalong Hominy - Hominy and Green Chile Casserole
Takes about an hour to make start to finish
4 (15.5-ounce) cans yellow hominy, drained
2 (4-ounce) can Hatch green chilies,diced. Or four fresh roasted Hatch chilies, dice
1 (4-0unce) can Hatch sliced jalapenos, diced. Or 2 to 4 fresh fine diced jalapenos
1 lb thick-cut bacon, cut into 1-inch pieces
1-2 medium yellow onion, chopped
1-2 poblano peppers, chopped
1 cup sour cream
1/2 cup cream cheese
Salt and black pepper or Kent Rollins Red River Ranch Seasoning to taste
1 cup shredded cheddar cheese for topping (you can also add about a handful to the hominy itself when you add the sour cream and cream cheese).
For indoor cooking:
1. Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish or a 10" - 12" Dutch oven.
2. In a large bowl, combine the hominy and green chilies. Set aside.
3. 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 fresh peppers if using 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.
4. Pour the contents of the skillet into the hominy mixture and stir together. Stir in the sour cream and cream cheese. Season with salt and pepper to taste.
5. Scrape the mixture into the casserole dish. Bake for 30 to 40 minutes, or until the mixture is bubbly and the hominy softens slightly.
6. About 5 minutes before the casserole is finished cooking, sprinkle on the cheese and continue cooking until the cheese melts. Brown under the broiler if you wish. Serve hot.
My changes:
I doubled the recipe.
I added the cream cheese, jalapenos, and poblano peppers.
I brown the bacon and onions in the Dutch oven. After browning I mix all of the ingredients together in the Dutch oven at the same time
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