Homilada variation
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | White hominy; drained well (up to 2-1/2) |
| ¼ | cup | Margarine |
| 2 | tablespoons | Bacon drippings |
| ½ | pounds | Bacon; crisp, crumbled |
| 2 | tablespoons | Flour |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Oregano |
| 1 | can | (4 oz) chopped greed chilies |
| 1 | can | (10 oz) tomatoes |
| 2 | cups | Water |
| 1½ | cup | Grated Cheddar cheese |
| 1 | Onion chopped broccoli | |
| ½ | cup | Grated Cheddar cheese |
| 1 | small | Jar pimentos |
Directions
In large skillet, toast hominy in margarine until light browned. In another skillet or microwave cook bacon till crispy, hold out 2 tablespoon drippins. (we brown our onions in the drippins, but you do not have to do it that way-which ever way you prefer) In bowl, mix together bacon drippins, flour, chili powder, salt, oregano, chilies, tomatoes, and water.
Alternately layer half the hominy, ¾ cup cheese, half the onion and tomato mixture in a lightly greased baking dish. Repeat process of layering. Sprinkle the ½ cup grated cheese over the top. Bake at 350° for 25 minutes. This will freeze very well.
Recipe by: Lenise Bybee my daughter Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 30, 1997