Wednesday, February 3, 2010

Green Chile Hominy - when you are sick of rice and potatoes!

I baked up a small rack of Range Brother's pork ribs in the oven tonight and then realized I didn't have any potatoes! Hominy doesn't have the greatest rep, but I guarantee you will love it this way - I mean what's not to love with bacon and cheddar added! This recipe is adapted from Perini Ranch in a little town outside of Abilene, TX called Buffalo Gap - I know, my southern side is showing...

Green Chile Hominy serves 4

4 slices bacon, fried crisp and crumbled
1/2 onion chopped
1 small bell pepper chopped
1/4 cup chicken broth
29 oz can white hominy, drained (I will admit that in the past I have used some dried posole and it does take longer to cook and tastes better, but this works and you can make it at a moments notice)
1/4 pound of sharp cheddar, grated
1/2 small can chopped green chilis
1 pickled jalapeno, chopped (I keep these on hand for my favorite Rocamole - will post that another time!)

Saute the onion in a little of the bacon fat for about 5 min. then add the bell pepper and saute another 5 min. Add the chicken broth and hominy and heat it up. Stir in about 3/4 of the cheese until it melts then add the bacon, chilis and jalapeno. Stir all together then pour into a small baking pan and top with the remaining cheese. Bake at 325 degrees for about 15 min. Freezes well unbaked.

And by the way, I wasn't going to go into the ribs because they are so simple, but omg - they were so good! All I did was s&p them and a little sprinkling of paprika then roasted in a 250 degree oven for a couple hours, turning every so often. No grill needed! Then just a little dab of Everett & Jones BBQ sauce - it's not sweet, just smoky - yummmmmmmm. Perfect with the hominy - Richard loved it!

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