Jessica's Favorite Green Chile Hominy

10 slices	Bacon
1 cup	Onions
1 cup	Poblano or Anaheim Peppers
1 or 2	Pickled Jalapeños
1/2 lb	Cheddar Cheese
4 cans	White Hominy (15 oz cans)
1/2 cup	Hominy Liquid
1 Tbs	Juice from Pickled Jalapeños

Prep Work
Fry bacon up crisp, reserve some of the drippings, chop the bacon and set aside.
Chop the onion and sauté in some of the bacon drippings, set aside.
Seed and chop the peppers, set aside.
Grate the cheese, set aside.
Drain the hominy, combine 1/2 cup of the liquid with 1 T of juice from the pickled jalapeños, and set the liquid aside.
Heat the hominy in a sauté pan, stirring often. When heated thoroughly, add the hominy/jalapeño liquid and bring back to high temperature.
Add 3/4 of the cheese, stir until the cheese is melted and all the hominy is thoroughly coated with the cheese. Add half the peppers, half the bacon, and all the onion. Stir to combine.
Pour into a 9x13 baking pan or casserole dish. Sprinkle top with the remaining cheese, peppers, and bacon.
At this point, it can be refrigerated or even frozen, if you want to make it in advance. Bake at 325° until cheese on top melts, about 15 minutes if room temp, or 40 minutes if refrigerated.

< Prev		Next >