Holiday Hominy, Texas Style
Updated Jun. 27, 2023
Peppers (Hot)
Holiday Hominy, Texas Style
Prep Time
30 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 1 small onion, chopped
- 2 tablespoons canola oil
- 1 pound yellow summer squash, chopped
- 1-1/2 cups frozen or fresh corn
- 1 medium sweet red pepper, chopped
- 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
Directions
- 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.
Nutrition Facts
3/4 cup: 252 calories, 14g fat (5g saturated fat), 26mg cholesterol, 603mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 10g protein.
