HOMINY*****Poblano Hominy Casserole

By Unblond1

20/03/15-VVG for both. Makes a nice, make-ahead side dish. Served it with chili-dusted shrimp but it would be good with anything with a Southwestern flair. I did use a squeeze of lime over mine because I had it for the shrimp, which was good.

Ingredients

• 1/4 cup chopped onion
• 1 (15 ounce) can white hominy (drain and reserve liquid) OR 1/2 cup hominy grits, cooked for about 60-80 minutes on regular cycle in rice cooker, then drained, reserving liquid
• 2 tablespoons hominy liquid
• 3 oz. grated Cheddar or Tex-Mex cheese
• 2 slices thick cut bacon (garlic-pepper if you have it), diced and fried crisp
• 1/4 cup minced sweet peppers (my addition)
• 1/4 cup fresh seeded and chopped poblano or jalapeno pepper
• 1/2 cup thawed frozen corn (my addition)
• 1/2 pickled jalapeno, seeded and chopped (optional - haven't tried)
• 2 tablespoons chopped fresh cilantro
• generous pinch of chili powder and cumin if not using pickled peppers
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Saute the bacon and remove to paper towels to drain. Saute the onions in a little of the bacon drippings and set aside to cool slightly. Put the hominy in a medium bowl and add the hominy liquid 2 oz. of the cheese half the bacon, and the peppers, onion, cilantro, corn and seasonings and mix well. Pour into a baking pan (larger glass one with blue lid worked well) and sprinkle with the remaining cheese and bacon.

(At this point it can be refrigerated or even frozen, if you want to make it in advance.) Bake at 325 degrees F until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated).

Nutrition Facts 4 Servings

Amount Per Serving

Calories 164.0
Total Fat 7.3 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 19.5 mg
Sodium 258.8 mg
Potassium 101.8 mg
Total Carbohydrate 17.9 g
Dietary Fiber 4.1 g
Sugars 1.8 g
Protein 9.3 g