Green Chile Hominy

• 1 cup chopped onion, sauteed
• 4 (15 ounce) cans white hominy (drain and reserve liquid)
• 1/2 cup hominy liquid
• 1 tablespoon juice from pickled jalapenos
• 1/2 pound Cheddar cheese, grated
• 10 slices bacon, fried crisp and chopped (reserve drippings)
• 1 can chopped green chilies, drained
• 1 or 2 pickled jalapenos, seeded and chopped (optional)

1. Saute the onions in a little of the bacon drippings and put aside.
2. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeno juice, bring back to high temperature and add 3/4 of the cheese.
3. When the cheese melts, add half the peppers, chilies and bacon and all the onion.
4. Pour into a 9 x 13-inch baking pan and sprinkle with the remaining cheese, bacon, chilies and peppers.
5. (At this point it can be refrigerated or even frozen, if you want to make it in advance.)
6. Bake at 325u0b0 until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated).

onion, white hominy, hominy liquid, cheddar cheese, bacon, green chilies, pickled jalapenos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102222 (may not work)