Thursday, July 30, 2009


serves 10-12

1 cup chopped onion, sauteed
4 15-ounce cans white hominy (drain and reserve)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound cheddar cheese, grated
10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped green chiles
1-2 pickled jalapenos, seeded and chopped

Saute the onions in bacon drippings and put aside. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly; add the hominy liquid and jalapeno juice, bring back to a high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion. Pour into a 9x13 inch baking pan and sprinkle with remaining cheese, bacon and peppers. Bake at 325 degrees until cheese on top melts, about 15 minutes. (40 minutes if refrigerated).

bacon recipe courtesy of: New Mexico Chili, 2315 Hendola N.E., Albuquerque, New Mexico 87110

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