| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Drained; rinsed white hominy (up to) |
| 5 |
tb |
Bottled taco sauce or something similar to coat hominy |
| 1 |
c |
Cooked rice |
| 1 |
|
Smallish chopped onion (up to) |
| 6 |
sl |
Crisp bacon; crumbled |
|
|
Few chopped mild green chiles (Anaheims or thereabouts) |
| 4 |
oz |
Grated or crumbled sharp white Cheddar |
|
|
Black pepper to taste (up to) |
| 3 |
tb |
Bacon grease; or so, if you're not obsessed with cholesterol–it really improves the taste |
INSTRUCTIONS
All the talk of posole inspired me, and while I can certainly take the
heat, I sometimes like a dish that's MILD and flavorful. So here's what I
made for dinner tonight:
In a well-oiled 9" pan or skillet, mix all well. Sprinkle with several
tbsp. of water and bake uncovered at 400" for about 25-30 minutes.
Enjoy...it's good cold the next morning, too.
rain@hothouse.iglou.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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