Baked Hominy Casserole With Chilies and Chicken

• 2 tablespoons vegetable oil, lard or bacon fat, plus oil or fat for greasing casserole
• 1 large onion
• 2 fresh jalapeno peppers, chopped and minced
• 1 teaspoon ground cumin
• 1 cup chopped fresh or canned plum tomatoes
• 2 cups cubed cooked chicken
• 1 recipe hominy with red chilies
• Salt
• 3 ounces Monterey Jack cheese, shredded or slivered

1. Grease an eight-quart oven-proof casserole.
2. Preheat oven to 350 degrees.
3. Heat the oil or fat in a heavy four-quart saucepan.
4. Add the onion and saute over medium-low heat until golden.
5. Stir in the jalapeno peppers and the cumin and saute another few minutes.
6. Stir in the tomatoes and cook five minutes longer.
7. Add the chicken and bring to a simmer.
8. Stir in cooked hominy with red chilies and cook till mixture simmers again.
9. Season to taste with salt.
10. Spoon the mixture into the casserole.
11. Top with the cheese.
12. Bake in the oven about 30 minutes, until the casserole is bubbling and the cheese has melted and is beginning to brown.
13. Serve at once.
14. If desired, the casserole can be prepared in advance and set aside to be baked later.
15. If it is not simmering just before being put in the oven, increase the baking time to about 45 minutes.

vegetable oil, onion, jalapeno peppers, ground cumin, tomatoes, chicken, hominy, salt, cheese

Taken from cooking.nytimes.com/recipes/8101 (may not work)