Prep 10 mins
Cook 30 mins
This simple tasty side dish is great for potlucks. So far three people who said they didn't like hominy have asked me for the recipe. Oops. Make that two people. The third person gets it made for her since she is married to me.
- Preheat oven to 350F degrees.
- Set aside half of the cheese.
- Mix the remaining cheese with the remainder of the ingredients.
- Spread mixture into an 8x8 or 9x9 baking dish.
- Top with remaining cheese.
- Bake for 30 minutes.
I absolutely love hominy. There are so many people that have never tried this type of corn before, and they are missing out on a great flavor. This is a wonderful dish, and we enjoyed eating it so much. I do use fresh-roasted chiles just because they have so much flavor (more than the canned ones). Thanks for sharing this wonderful recipe.
This is so unbelieveable delicious - we just couldn't believe our tastebuds! I made this for dinner tonight to serve alongside our grilled chicken. There was a few gray areas for me about the measurements of the ingredients so I just wanted to clarify that I used two 15 ounce cans of hominy and one 4 ounce can of diced mild green chiles. I seasoned with about 3/4 teaspoon salt and 1/4 teaspoon black pepper and the taste was really out of this world. It was rich and cheesy. My only comment about the finished product is that it was runny. I did drain the hominy and the chiles really well, too. Next time I might try adding a little rice or maybe even an egg as a binder. It did thicken a bit after it cooled, though. Great recipe! Oh - and if you do make this for a pot luck, I might suggest that you double the recipe. It made one 9" square casserole for me, I consider that about 6 servings.
This is an excellent recipe. I love the Mexican flavor the green chili and cheese gives. I used Vlassic Roasted Red Peppers in a jar, and cut the peppers up for the recipe. They were great. Never thought hominy could taste this good.