Perini Ranch Green Chile Hominy
Ingredients
- vegetable oil spray
- 10 slices bacon
- 1 cup onion, chopped
- 4 cans (15 oz) white hominy, drained, with ½ cup liquid reserved
- 1-2 pickled jalapenos, minced
- 1 Tbsp liquid from jar of jalapenos
- 1 cup New Mexican green or Poblano chiles, peeled, seeded, chopped and roasted
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350℉. Spray a 9x13-inch baking dish (one that's at least 2 inches deep) with vegetable oil spray.
- Put the bacon slices in a cold skillet. Turn the heat to medium-low and cook the bacon for 3 minutes on one side. Turn the bacon and cook on the other side to desired doneness. Remove the bacon with a slotted spoon and drain on paper towels.
- When cool enough to handle, crumble the bacon with your fingers and set aside.
- Carefully pour off all but 2 to 3 Tbsp of the bacon drippings. Return the skillet to the stovetop and stir in the onion. Cook over medium heat until the onion is tender, about 5 minutes.
- Pour in the hominy liquid and jalapeno liquid and cook until reduced by about one-half, about 5 minutes.
- Add the hominy and jalapenos and heat through.
- Stir in half of the crumbled bacon and half of the cheese.
- Spoon into the prepared baking dish. Scatter the remaining bacon and cheese over the hominy.
- Bake for 25 minutes, until the cheese on top melts and the hominy mixture is bubbly.
- Let sit for 5 minutes before serving.
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