Hominy Casserole


  • 2 cans (20oz each) of plain hominy, draimed
  • 8 strips bacon, chopped
  • 2 poblano peppers
  • 1 large yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1/3 cup heavy cream
  • 6 oz cheddar jack cheese, divided


  1. Preheat oven to 350ยฐF.
  2. Place poblano peppers over high heat flame on gas stove, or under broiler in oven. Let skin blacken completely before removing and covering with a tea towel to steam.
  3. In a large cast iron skillet, fry bacon. Remove and drain. Remove bacon fat from pan, reserving ~1 tablespoon. Fry onions and garlic until lightly browned.
  4. Using the back of a knife, remove skin from poblanos. Cut off tops, and remove seeds and ribs. Finely chop, and add to onions and garlic and skillet.
  5. Add hominy to skillet. Sprinkle with paprika. Cook over medium heat until hominy begins to slightly crisp up, and is entirely coated with paprika and bacon fat. Add bacon back to skillet.
  6. In a small bowl, whisk together cream and half of the cheese. Stir into hominy mixture. Sprinkle the remaining 3 ounces of cheese on top.
  7. Bake for 35 minutes, or until cheese is bubbly and beginning to brown. Serve immediately.