Southwestern Hominy Megan Veit Recipes

Steps:

• In a large skillet that has been coated with cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. , Transfer to a 2-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Steps:

• Preheat the oven, and prepare the casserole or gratin dish by oiling.
• In a large bowl, stir together the yogurt, sour cream, and hot pepper sauce.
• Add the chilies, flour, salt, oregano, cumin, and pepper.
• Stir to combine.
• Stir in the hominy and beans.
• Toss together both cheeses and stir half of it into the mixture.
• Turn into the prepared casserole and sprinkle with the remaining cheese and the paprika.
• Bake for 35 or 40 minutes, or until lightly browned and bubbly around the edges.
• Serve hot. Top with cilantro and scallions if desired.
• To reheat, cover the casserole with aluminum foil.
• If at room temperature, reheat at 325 for about 30 minutes.
• If cold, add 10 to 15 minutes.

Steps:

• Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

Steps:

• Preheat oven to 350.
• Mix all the ingredients together and pour into an ovenproof casserole dish.
• Bake for 30 minutes.

Steps:

• Remove the frozen corn from the freezer to begin defrosting.
• To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
• Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
• Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
• Remove from heat and mix in the cilantro and lime juice.
• Serve with lime wedges.

Steps:

• In a large skillet, saute onions and garlic until tender. Add hominy, tomatoes, chilis, chili powder, cumin and pepper. Mix gently. Transfer into a 2 quart baking dish coated with cooking spray. Bake uncovered for 25 minutes at 350 degrees. Sprinkle with cheese and bake 5 more minutes or until cheese is melted. Serves 10-12 people