This was the second side dish I made this weekend to go along with the baked beans and brisket. It is a casserole we would eat at family gatherings in Lubbock, Texas with my Mom’s family when we went to visit. It’s one of those dishes that I assume was in a church cookbook and it is very representative of West Texas with the green chilis.
I used canned white hominy that you can find in almost any grocery store, except Trader Joes. If you can’t find white them use the golden. No biggie! Another thing to keep in mind is pre-shredded cheese comes with an anti caking agent on it (that’s all the white flecks on the cheese in the bag). It will melt so much better if you can grate a block of cheddar by hand or using your food processor. Trust me! you know I like short cuts, but this is one you need to take the time. It will make a difference!
I didn’t have a family recipe to go off of so I just created this one from memory. I think it’s pretty good and reminds me of my grandmother. Let me know your thoughts!
A traditional West Texas side dish that combines white hominy, green chilies and gooey cheddar cheese.
- 2 cans (28oz) hominy (you can use Golden or White), drained
- 2 cups shredded cheddar cheese
- 1-2 (4oz) cans green chilies depending on how spicy you like it
- 1 (8oz) container sour cream
- 1 small onion, chopped (about 1 cup)
- 1/4 cup milk
- 1-2 teaspoons Kosher salt
Preheat oven to 350 degrees.
Mix all ingredients in bowl, except save 1/2 cup cheese for topping.
Pour mixture in a greased casserole dish 9"x13". Sprinkle remaining cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes.
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