Super Creamy Hominy And Green Chilies Recipes
HOMINY CON QUESO
This is a very simple and easy creamy comfort food that we make at all of our Mexican family gatherings and is devoured every time.
Provided by Camille
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
- Combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. Sprinkle the remaining pepperjack cheese over the top of the mixture.
- Bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 27.3 g, Cholesterol 81.1 mg, Fat 28.6 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 14.4 g, Sodium 1304.3 mg, Sugar 3.9 g
ZESTY HOMINY AND CHEESE
A different sidedish using hominy, sour cream, cheese and green chilies. Friends who say they don't like hominy eat it and ask for more. It's fast and tasty. Adjust chili peppers to taste.
Provided by JEANIE BEAN
Categories Side Dish Casseroles
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
- Bake for 25 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 33.1 g, Cholesterol 64.9 mg, Fat 25 g, Fiber 5.5 g, Protein 15.9 g, SaturatedFat 14.9 g, Sodium 965.6 mg, Sugar 4.7 g
GREEN CHILE POSOLE
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.
HOMINY CASSEROLE
Easy, creamy and cheesy Hominy Casserole is a side dish that is sure to impress. This is not your average dish, it takes hominy to a whole new level.
Provided by Alyssa Rivers
Categories Side Dish
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In a medium sized bowl combine hominy, sour cream, green chilis and Monterey Jack cheese. Spread evenly into a 2 quart casserole dish. Top with Parmesan Cheese.
- Bake for 1 hour or until golden and bubbly.
Nutrition Facts : Calories 185 kcal, Carbohydrate 1 g, Protein 10 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 275 mg, Sugar 1 g, ServingSize 1 serving
PORK AND GREEN CHILE POSOLE
Not only is it tasty, but it's made in a slow cooker too!
Provided by Geoffry Le Cher
Categories Other Soups
Time 4h15m
Number Of Ingredients 17
Steps:
- 1. In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
- 2. Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
- 3. Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
- 4. 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.
SUPER CREAMY HOMINY AND GREEN CHILIES
This I found in Bert Greens The grains cookbook! Tweaked of course! This is served with 4-6 poached eggs on top,if desired! Or serve as a side.
Provided by Rita1652
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Process hominy and cream in food processor pulsing for 5 seconds, until coarsely ground.
- Melt butter in pan over medium heat.
- Add onions and jalapeno cook 2 minute stir in chilies and the hominy mixture.
- Cook stirring constantly until it begins to bubble about 3-5 minutes.
- Remove from heat and stir in cheese.
- Salt and pepper to taste.
THE BEST 33 HOMINY RECIPES
Number Of Ingredients 30
Steps:
- Choose your favorite dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
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HOMINY AND GREEN CHILE CASSEROLE - KENT ROLLINS
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Estimated Reading Time 2 mins
- Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish, 10" or 12" Dutch oven.
- 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.
GREEN CHILE HOMINY CASSEROLE WITH CHORIZO | HOMESICK …
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4.7/5 (7)Estimated Reading Time 7 mins
- Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and cut dice chiles.
- On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
- Remove the skillet from the heat and add the diced poblano chiles, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.
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From highlandsranchfoodie.com
5/5 (1)Category Soup, Stews And ChilisCuisine New MexicoCalories 252 per serving
- If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size.
- In a large pot, heat up the lard and cook the onion for 7 minutes or until onions start to turn translucent.. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
- Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and chile powders. Bring to a boil and then turn down to a low simmer.
- After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
GREEN CHILE CHICKEN POZOLE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (23)Total Time 1 hrCategory Dairy Free, Dinner, Gluten Free, LunchCalories 435 per serving
- In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
- Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
- Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
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