Hominy and Green Chile Casserole
Hominy and Green Chile Casserole
This is a dish that is becoming one of the most requested on the chuck wagon. It's like a Mexican Macaroni and Cheese! Some folks don't know what hominy is and there's quite a few who don't like it- but give this recipe a shot because it's an easy comfort food that we make a lot.
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Hominy and Green Chile Casserole
2 (15.5-ounce) cans yellow hominy, drained
1 (4-ounce) can green chilies
4 - 6 slices thick-cut bacon, cut into 1-inch pieces
1 medium yellow onion, chopped
1 1⁄2 cups sour cream
Salt and black pepper or Red River Ranch Seasoning, to taste
1 cup shredded cheddar cheese
For indoor cooking:
1. Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish, 10 or 12 Dutch oven.
2. In a large bowl, combine the hominy and green chilies. Set aside.
3. Place the bacon in a medium cast iron skillet and begin cooking over medium heat. When the bacon begins to brown, add the onion and cook until the bacon is three-quarters done, about 5 minutes. Remove the skillet from the heat and spoon out and discard about half of the bacon grease.
4. Pour the contents of the skillet into the hominy mixture and stir together. Stir in the sour cream. Season with salt and pepper to taste.
5. Scrape the mixture into the casserole dish. Bake for 30 to 40 minutes, or until the mixture is bubbly and the hominy softens slightly.
6. About 5 minutes before the casserole is finished cooking, sprinkle on the cheese and continue cooking until the cheese melts. Serve hot.
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Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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#mexicanfoodrecipes #viewsontheroad #chileverdeporkstew #greenchili
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SECRET REVEALED TO MAKE TENDER & JUICIEST PORK CHOP | FOODNATICS
This video recipe will teach you how to make tender & juicy pork chop. Preparation will take overnight, but it's worth the wait because indeed it will make your pork chop tasty, juicy & tender.
Perfect condiment for your pork chop is this spiced vinegar dipped, you may watch it here:
Ingredients:
4 pcs of pork chops
brine solution:
1 liter of water
6 cloves of garlic
1 medium-sized onion
1 tbsp of coarse salt
1 tsp of peppercorn
1 tsp of soy sauce
2 pcs of dried bay leaves
basting sauce:
1 tsp of iodized salt
1/4 tsp of ground pepper
1 tsp of sugar
1 tsp of smoked paprika
1 tbsp of soy sauce
1 tbsp of cooking oil
30g of butter
Enjoy watching & happy cooking!
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Happy Feet by Jonny Easton
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Hominy Chili Recipe
#chili #hominy #hominychili
1⁄2 onion, chopped
1 quart tomatoes
1 can red beans or chili beans
1 tablespoon chili powder
1 tablespoon cumin
Dash cinnamon
1 can hominy
1/3 cup jalapenos (optional)
Dash sugar
1/3 beer
Sauté onions in pan until soft. Add in tomatoes, beans and seasonings. Brown hominy is separate pan and then add to chili. Stir in remaining ingredients until combined. Cook until thickened.
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How to Make Chili & Hominy Casserole with Recipe!
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ICAN Recipe Summertime Hominy Sauté
NMSU ICAN and NMSU Otero County Cooperative Extension Service present Summertime Hominy Sauté, with Caitlyn Lowe.
Recipe adapted from Cooking Healthier with FDPIR Foods cookbook via
Summertime Hominy Sauté RECIPE
Serving Size: 1/2 cup
Number of Servings: 10
Ingredients
• 1 tablespoon vegetable oil
• 1 red bell pepper, diced
• ½ cup onion, (chopped)
• 2 garlic cloves, (chopped)
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon oregano
• 1 (14 ½ ounce) can hominy, (drained and rinsed)
• 1 (10 ounce) package of corn, frozen (or 15 ounce can of corn, drained and rinsed)
• Salt and pepper to taste
Directions
1. Heat vegetable oil in skillet over medium heat.
2. Add peppers and onion.
3. Cook 2–3 minutes until crisp tender.
4. Stir in the garlic, cumin, chili powder, and oregano.
5. Add in the hominy and corn.
6. Cover and cook until heated through, stirring occasionally.
Here are some different ideas for using hominy before it spoils:
• Replace corn in any recipe with hominy
• In soups use hominy instead of noodles
• Add to chili, stews, or soups
• Finely chop or puree and use in cornbread
• Add to potato soup or mashed potatoes
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Ideas for Cooking and Nutrition (ICAN) is a NMSU Cooperative Extension Service program funded by USDA's EFNEP and SNAP-Ed grants to provide nutrition education to SNAP-eligible audiences in New Mexico.
For more information, visit or follow us on Facebook at
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This work is funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). This institution is an equal opportunity provider. This work is delivered through New Mexico State University’s Cooperative Extension Service and College of Agricultural, Consumer, and Environmental Sciences (ACES). ACES is an engine for economic and community development in New Mexico, improving the lives of New Mexicans through academics, research, and extension programs. USDA and NMSU are equal opportunity employers and educators.