Spicy Hominy

by Brad Hill

This is a side dish that I tried out in class. It turned out great. I added some more cheese than the recipe calls for. I found the recipe on dutchovennet.com.

Ingredients:

2 tbs olive oil

1 medium sized onion
2 garlic cloves
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 15oz cans white hominy
2 chili peppers
1 c sour cream
1 c shredded cheddar cheese

Directions:

Mince the onion and garlic. Remove the stems and seeds from the chili peppers and dice them. Heat olive oil in a 10" Dutch oven then add in the onion and cook, stirring occasionally until onion is translucent. While cooking onion, drain and rinse the hominy. Stir the chili peppers, garlic and cumin into the onions. Add in the hominy, salt and pepper and cook until the hominy is heated through. Add in the sour cream and ¾ of the shredded cheddar cheese and mix well. Sprinkle the rest of the cheese on top of the mixture, cover the Dutch oven and bake at 350° for 20 minutes or until the sauce is bubbling and the cheese is melted. 

For outdoor cooking, use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather. Remove from heat and let it set up for 10 minutes then serve.

Serves 6 to 8