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Recipe: Perini Ranch Steakhouse Jessica's Favorite Green Chile Hominy

Side Dishes - Vegetables
JESSICA'S FAVORITE GREEN CHILE HOMINY

"This signature dish from the Perini Ranch Steakhouse is great for breakfast, brunch or as a side dish with almost any entree. It can be frozen and reheated."

10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped onion, saut ed
4 15-ounce cans white hominy (drain and reserve liquid)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound Cheddar cheese, grated
1 cup fresh seeded and chopped poblano or Anaheim peppers
1-2 pickled jalapenos, seeded and chopped (optional)

Saute the onions in a little of the bacon drippings and set aside.

Heat the hominy in a separate saut pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeno juice, bring back to 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 9-by-13-inch baking pan and sprinkle with the remaining cheese, bacon and peppers. (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).

Serves 10-12
Source: Texas Cowboy Cooking by Tom Perini
Source: Reagan Walker, Cox News Service; June 14, 2000
MsgID: 1427283
Shared by: Betsy at Recipelink.com
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