I apologize to whoever wrote this recipe. It’s very nice but I have no idea who you are. I copied it and pasted it into a text document with no fanfare or credit.
I thought it was good because it’s a terrific way to use leftover hominy. It’s really easy to overestimate how much corn you’ll be using and I almost always make too much.
The original recipe called for canned hominy and I’d rather cut off my hand than recommend that to you. Adjust quantities for how much cooked hominy you have on hand.
For 4 people:
2 cups Rancho Gordo Prepared Hominy, cooked and drained, reserving about 1 cup of cooking liquid
1/4 cup heavy cream
3 tablespoons butter
¾ cup chopped, canned green chilies or the equivalent in a homemade green chili sauce
½ cup shredded Monterey Jack cheese
Salt and pepper to taste
Combine the hominy, cooking liquid (or water) and cream in a food processor and blend for about 5 to 10 seconds, or just until the mixture is ground coarsely, but not mushy. Stop at least once to scrape the bowl with a rubber spatula. Melt the butter in a 10-inch skillet, stir in the hominy mixture and the green chilies or green chili sauce and simmer for a few minutes. Remove from heat, stir in the cheese and season to taste. Serve hot with egg dishes at breakfast or in place of a starchy vegetable at dinner.
