Elaine Parrish wrote:
>
> I love to have the recipe. Thanks!

Hominy Monterey (from Sunset Magazine) *ed notes are mine.

2 cans golden hominy
1 can white hominy (*you can use all the same kind of hominy. I
sometimes use 2 cans of hominy and 1 can of corn.)
4 oz diced green chiles, from a small can
2 T finely minced onion (*I used more)
(*I would like to try adding 1/2 minced red pepper along with the onion
to jazz this up)
1 c half and half (I use fat-free)
1 1/2 c shredded jack cheese
1/2 c sour cream (*I've tried lowfat, but it gets watery when it
bakes.)

Drain hominy and/or corn well.

Stir onions (and peppers if you try this) into half and half.

Lay half of hominy in greased 2 quart casserole dish. Salt and pepper
to taste. (*I sprinkled a tiny bit of cumin on here, as well. You could
use chile powder or ground red chili, paprika, cayenne to spice it up.)

Spread half the chiles over the hominy. (I just mixed my chiles into
the hominy before spreading it in the casserole dish.)

Pour half the cream with onions ove rthe hominy and jiggle so ti runs
all the way through the dish.

Spread on half the cheese.

Make another layer of hominy, then chiles, and pour on the rest of the
cream.

Spread with the sour cream (*I used more than called for becasue I like
to thick layer of gooey baked sour cream on top) and cover with the
rest of the cheese.

Bkae at 350 for 45 minutes, until hot and bubbly and cheese is melted.



Makes a good but rich side dish, or we eat it alongside a pot of beans
and some fresh fruit for a nice supper.