Hominy and Chili Casserole
Created for the 3.5 Qt. Buffet Casserole

This is a contemporary and speedy Mexican dish, as it uses canned hominy, canned green chilies, and (optional) jarred pickled jalapenos. Cream cheese is a good substitute for locally-made Mexican cheese, and is often used by Mexican cooks. Creamy and delicious, think of this a sort of Mexican “mac and cheese.” The casserole makes a perfect side dish for grilled meats. It can be assembled ahead, refrigerated, brought to room temperature and baked an hour or so before serving. You can eliminate the broiler step, but it does add interest and crunch to the dish when it’s part of a buffet.

Use four cans of one color hominy if only one color is available. The recipe serves 6 to 8.

• 1-2 fresh poblano chilies (see note)
• 2 medium green bell peppers
• 2 (4 oz.) cans chopped mild green chilies, drained
• Butter for the pan plus 2 tablespoons cut in small pieces, reserved
• 2 cans (15 oz.) white hominy, drained and rinsed
• 2 cans (15 oz.) yellow hominy, drained and rinsed
• 1 can (11 oz.) creamed corn or Mexicorn
• 3/4 cup low-fat sour cream
• Salt and freshly ground pepper to taste
• 4 oz. lower-fat (not non-fat) cream cheese, cut into tiny cubes
• 1/4 cup shredded Parmigiano-Reggiano cheese

Char the poblano and bell pepper under the broiler about 6-inches from the heat, turning with tongs, until they are blackened and blistered on all sides.

Remove to a heat resistant bowl and cover with something like a pie plate. Leave for 10-15 minutes, then peel, discard seeds and the chili membrane. Chop finely and add to a sieve with the drained mild chilies. Mix well, and then press on the mixture with a wooden spoon to remove as much moisture as possible. You could also pat them dry with a paper towel.

Preheat the oven to 350F.

Butter the 3.5 Qt. Le Creuset Buffet Casserole. In a large bowl, mix together the hominy, corn, and sour cream. Add salt and pepper to taste. Divide the hominy mixture in thirds. Place one-third of the mixture in the prepared pan. Evenly scatter half of the chili and pepper mixture over the surface, and then top with half of the cream cheese cubes. Add another layer of the hominy, the remaining chili and pepper mix and cream cheese cubes. The final layer is the remaining hominy mixture.

Dot the top of the casserole with the reserved small pieces of butter, and sprinkle the top with Parmesan cheese. Bake 45 to 55 minutes or until bubbly. If desired, turn the oven to broil and, watching like a hawk, broil until the top is lightly browned and bubbly. Serve from the casserole.

Note: Some poblano can be hotter than others. Eliminate them for a mild dish, or taste them after the charring process and decide if you want to add all or just a few finely chopped pieces to accent the dish.