Green Chile Hominy
No visit to Perini Ranch Steakhouse is complete without our Green Chile Hominy. A favorite since opening day, this comforting side dish was created by Tom Perini alongside the late Louise Matthews of Albany, Texas. Their recipe pairs the warmth of roasted green chiles with creamy hominy for a dish that's become as much a part of the ranch as mesquite smoke and good company.
Serves 10 to 12
- Vegetable oil spray
- 10 slices of bacon
- 1 cup chopped onion
- (4) 15 oz cans white hominy, drained, with ½ cup liquid reserved
- 1 or 2 pickled jalapeños, minced with 1 Tbs liquid from the jar
- 1 cup chopped, roasted, peeled and seeded New Mexican green chiles
- 8 oz (2 cups) shredded cheddar cheese
Heat the oven to 350 degrees. Spray a 9 x 13 inch baking dish (at least 2 inches deep) with vegetable oil spray.
Put the bacon slices in a cold skillet. Turn the heat to medium-low and cook the bacon for 3 minutes on one side. Turn the bacon and cook on the other side to desired doneness. Remove the bacon with a slotted spoon and drain on paper towels. When cool enough to handle, crumble the bacon with your fingers and set aside.
Carefully pour off all but 2 to 3 tablespoons of the bacon drippings. Return the skillet to the stovetop and stir in the onion. Cook over medium heat until the onion is tender, 5 minutes. Pour in the hominy liquid and jalapeño liquid and cook until reduced by about one-half, about 5 minutes. Add the hominy and jalapeños and heat through. Stir in half of the crumbled bacon and half of the cheese.
Spoon into the prepared baking dish. Scatter the remaining bacon and cheese over the hominy. Bake for 25 minutes, until the cheese on top melts and the hominy mixture is bubbly. Let sit for 5 minutes before serving.
