Jalapeño hominy casserole


This is NOT my recipe. It comes from an online source copycatting Perini ranch steakhouse in Buffalo gap, Texas. This hominy is simple to make and very good. In fact, I hated hominy until I ate this. It is quite unique. I changed the recipe I found just slightly. I think it said to use poblano peppers and I chose red bell peppers.


5-6 slices bacon, cooked and chopped

1 15 ounce can white hominy

1/4 cup hominy liquid from can

1 small yellow onion, diced

1/2 red bell pepper, diced

1/2 cup cheddar cheese, shredded

1/4 cup pickled jalapeños, diced

2 tablespoons picked jalapeño juice


Cook bacon and remove from pan but reserve grease. In the same pan, add back 2 tablespoons of the bacon grease. Add the onion and red bell pepper and sauté until tender or about 10 minutes. When cooked, add in drained hominy, bacon, cheese, pickled jalapeño, reserved hominy juice and pickled jalapeño juice.

This can be made ahead and refrigerated if needed.

Preheat the oven to 350 degrees. Place all into a prepared 8×8 casserole pan. Add additional cheese if desired. Bake for 30-40 minutes uncovered.