I use Mexican style white hominy because it is large, flavorful and is processed by cooking in limewater. This process is called nixtamal and removes the germ and the hard outer hull from the kernels making them more palatable and tastier than the American process, which soaks the kernels in lye. It is thought that the nixtamal process increases the nutritional value of the hominy. It definitely improves the flavor and aroma.
You can substitute American style hominy if you want but try this recipe with Mexican style hominy at least once!
1 29-ounce can Mexican style white hominy (drained)
¼ cup onion (chopped)
¾ cup sour cream
1 cup Jack cheese (shredded)
1 4-ounce can green chilies
Salt and pepper to taste
Preheat oven to 350 degrees.
Mix all ingredients and pour mixture into a small casserole dish. Bake uncovered for 40 – 45 minutes (how much easier could this be!). Serve while still hot. We enjoy this dish with Robin’s fresh garden salad.