Recipe for Bacon & Hatch Green Chile Hominy Casserole | Grilling with Rich Recipe for Bacon & Hatch Green Chile Hominy Casserole


Bacon & Hatch Green Chile Hominy Casserole By: Jess Pryles

Posted By: Richard Wachtel
Published: November 10, 2015


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Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, writer, and TV personality specializing in red meat, with penchant for grilling and bourbon. She’s also a respected authority on Texas & competition style barbecue. Born in Australia, she now resides in Austin, Texas.

Jess is also the creator of the internationally-acclaimed Carnivores Ball and so much more! I am so happy that she allowed me to post this great recipe to share with all of my great readers and fans!

Bacon & Hatch Green Chile Hominy Casserole By: Jess Pryles

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November 10, 2015

Directions

1(If using a cast iron skillet, you can do all these steps in the one pan)

2Brown chopped bacon in pan then remove, leaving grease in the skillet.

3Cook onions in the reserved bacon fat until golden brown, then remove.

4Strain the hominy, but retain a small amount of the liquid. On low heat, add hominy and it's remaining liquid to the pan to heat through.

5Once heated, increase heat to medium, add in the poblano and hatch chiles, sour cream, onions, paprika, salt, half the cheese and half the bacon.

6If using a casserole/oven proof dish, transfer the mix at this stage.

7Sprinkle remaining cheese & bacon on top, and bake for 15 mins in a 320f/160c oven. If you're re-heating a prepared casserole from the fridge, bake 45 min.

Recipe via Jess Pryles

Ingredients

1 cup onion, chopped

6 rashers of bacon, chopped

2 x 15oz cans hominy

2 oz Monterrey Jack, shredded

2 oz Gruyere, shredded

2 oz Cheddar, shredded

1/2 cup fresh poblano peppers, chopped

3/4 cup roasted hatch chiles, chopped

2 tbsp sour cream

1 tsp smoked paprika (optional)

Salt to taste

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