1 poblano pepper or jalapeno pepper, seeded and chopped
1/4 teaspoon dried oregano
1 can (15-1/2 ounces) hominy, rinsed and drained
1/4 cup whole milk
1/4 cup sour cream
1 cup crushed corn tortilla chips
1/2 cup crumbled Cotija cheese or shredded pepper jack cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
Preheat oven to 350º. In a large skillet over medium heat, cook onion in oil until browned and crisp-tender, 5-7 minutes. Stir in squash, corn, peppers and oregano. Cook until vegetables are just tender, 3-5 minutes.
Remove from heat; cool slightly. Stir in hominy, milk and sour cream. Transfer to a lightly greased 13x9-in. baking dish. In a small bowl, combine tortilla chips, Cotija, cheddar and bacon; sprinkle over hominy mixture. Bake until mixture is bubbly and topping starts to brown, 20-25 minutes.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.