This recipe is wonderful. If you don’t eat much hominy, go buy some. It is not just “another kind of corn.” It is a very distinct thing with a very distinct flavor and texture that is rather hard to describe. It is wonderful in soups and in casseroles such as this. What’s more, it is very inexpensive and very filling. This is one of the all time best side dishes that I know of. Full credit goes to Perini’s Steak House for this one. I’ve tinkered with the recipe a bit, but not much. This is incredibly easy to make and you will use it over and over again.
My take on this recipe was featured on Wisconsin Cheese Talk.
|Hominy with Cheese and Green Chilis on Wisconsin Cheese Talk|| |
- 1 pound bacon, cooked crisp and chopped
- 1 large onion, chopped
- 3 fresh jalapeño peppers, seeded and chopped
- 2 fresh serrano peppers, seeded and chopped
- 5 (15 ounce) cans of white hominy (drained, with a little juice left in the can)
- 1 (7 ounce) can chopped green chiles
- ¾ pound medium cheddar cheese, shredded (divided use)
- Preheat the oven to 325 degrees.
- Fry the bacon and move it to a paper towel to drain, reserving about 2 tablespoons of drippings for sautéing the onions and peppers. When the bacon is cool enough, chop it into pieces and set it aside. In the reserved bacon drippings, sauté the chopped onions for about 3 minutes. The onions will pick up all of the tasty brown bacon bits off of the bottom of the pan and turn rather brown…this is a good thing. After about 3 minutes, add the chopped serranos and jalapeños to the onions. Continue to sauté for another 3 to 4 minutes until the onions and peppers are nicely softened.
- Meanwhile, in a large stockpot, heat the hominy. You will have removed most of the juice, so stir it occasionally to make sure the hominy doesn’t stick to the pan. Once heated, remove the hominy from the heat and add the entire can of green chilies and stir to combine. Now, add ⅔ of the cheese to the hominy. I used about 2 heaping cups of cheese. Mix the cheese into the hominy. Finally, add the peppers, onions and ⅔ of the bacon and gently stir to combine. Spray a 9” x 13” casserole dish with nonstick cooking spray and fill it with the hominy mixture.
- Sprinkle the remaining cheese and bacon on the top of the casserole. At this point, you can refrigerate or freeze the dish. Or, proceed to bake the casserole in a 325 degree Fahrenheit oven, until the cheese has melted and the hominy is nice and hot, about 25 minutes. It will take longer if it has been in the refrigerator.
The hominy dish is a take on the Perini’s classic dish and is full of bacon and green chilis and creamy cheese. We enjoyed it with a real Perini’s peppered beef tenderloin and it was out of this world. But I also have fantasies about eating it for breakfast alongside some spicy sausages.This is a very simple recipe. After a quick saute of onions and peppers, the rest of the recipe is combining cans of hominy and green chilis and stirring in the cheese. After a quick turn in the oven, the casserole is on the table ready to go.
Check back tomorrow! I am posting a Cherry Skillet Cake made in a cast iron skillet that will make you very happy. It is a very simple recipe that makes the most of one of the seasons best offerings. See you tomorrow when Pie will be back from Wisconsin and showing off one of the best treats Texas has to offer.