Maybe I’ll buy a can for old times sake. Then what? Salt and butter?
One #10 can will be more than enough and probably less expensive. No butter or salt needed. Here is the recipe. Hopefully all the copyright rules are satisfied previously.
1 cup chopped onion sauteed
4-15 oz cans hominy drained, reserve the liquid
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound cheddar cheese grated
10 slices bacon fried crisp and chopped, reserve drippings
1 cup chopped green chilis, (I used poblanos not canned green chilis)
1-2 pickled jalapenos seeded and chopped (optional)
Saute the onions in a little bacon fat and put aside. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly add the hominy liquid and jalapeno juice, bring back to high temp and add 3/4 of the cheese. When melted add half the peppers and bacon and all the onion. Place in a 9x13 pan (greased) add the remaining cheese, bacon and peppers. It can be frozen now if you want to make in advance. Bake 325 until the cheese on top melts, about 15 minutes or about 40 minutes refrigerated.
On the #10 can, I weight out 48 oz. drained hominy which equal roughly the amount of drained weight in 4-15 net wt. oz. cans. It also is maybe half or more of the drain hominy in a #10 can I believe. If you can't or don't want to weigh out the product in a large can just get the 4-15 oz. cans.
