Sunday, April 14, 2013
2 15-ounce cans of hominy, yellow or white, drained
2 roasted, peeled, seeded and chopped poblano peppers
2 cloves garlic, minced
1/2 onion, chopped
1 C sour cream
1/2 C heavy cream
2 teaspoons cumin
3 T fresh cilantro, chopped
1 C shredded cheese, divided in half
In a small skillet, cook the onion in some olive oil over medium high heat until tender. Turn off the heat and stir in the garlic.
Combine all ingredients, using half of the cheese, in a bowl. Add in onions and garlic.
Preheat the oven to 350 degrees. Put the mixture in an 8 x 8 casserole pan. Bake for 15 minutes. Top with remaining cheese and bake another 15 minutes.
**To roast poblano peppers, put them on a sheet pan and place them in a 400 degree oven. Cook them, turning occasionally, until all sides are charred. When they are cool enough to handle, peel the skins off. Remove the stem and scrape out the seeds.