Chili Hominy Bake Recipes

Steps:

• Preheat oven to 375 degrees.
• In large skillet brown ground chuck and onion till done. Drain well. Stir in stewed tomatoes (including juice), drained hominy, chili powder, flour, salt & pepper. Mix well.
• Pour mixture into 2 quart greased casserole dish.
• Bake for 20 minutes.
• Top with cheese and continue baking for 5 minutes or until cheese has melted.
• *This is exceptional using ground turkey & ground beef (3/4 lb of each). Lightens the dish but still has great flavor!

Steps:

• Preheat oven to 350F degrees.
• Set aside half of the cheese.
• Mix the remaining cheese with the remainder of the ingredients.
• Spread mixture into an 8x8 or 9x9 baking dish.
• Top with remaining cheese.
• Bake for 30 minutes.

Steps:

• Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
• In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
• Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months. , To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.

Steps:

• In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
• Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
• Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
• Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.

Steps:

• In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

Steps:

• Grease an eight-quart oven-proof casserole. Preheat oven to 350 degrees.
• Heat the oil or fat in a heavy four-quart saucepan. Add the onion and saute over medium-low heat until golden. Stir in the jalapeno peppers and the cumin and saute another few minutes. Stir in the tomatoes and cook five minutes longer. Add the chicken and bring to a simmer.
• Stir in cooked hominy with red chilies and cook till mixture simmers again. Season to taste with salt.
• Spoon the mixture into the casserole. Top with the cheese. Bake in the oven about 30 minutes, until the casserole is bubbling and the cheese has melted and is beginning to brown. Serve at once. If desired, the casserole can be prepared in advance and set aside to be baked later. If it is not simmering just before being put in the oven, increase the baking time to about 45 minutes.

Steps:

• In a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Stir in hominy. , Pour into a greased 2-qt. baking dish. bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese.

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.

Steps:

• In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.

Steps:

• Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.
• Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water. Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon. Simmer uncovered about two and a half hours, until the corn is fairly tender. If necessary, add more water during cooking. At end of cooking period, the mixture should be quite moist but not soupy.
• Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes. By this time the corn should be barely covered with liquid. Allow it to cool uncovered. It will thicken as it cools.
• Reheat it to serve as a side dish or use it to make a casserole. Refrigerate any unused cooked hominy and use within a day or freeze it for future use. Yield: 8 to 12 servings