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GREEN CHILE HOMINY Serves 8 The James Beard Award–winning Perini Ranch Steakhouse, in tiny Buffalo Gap, is a destination restaurant serving up elevated Texas comfort food alongside loads of Texas hospitality. This is one of the restaurant’s simpler recipes, but it’s as decadent as it gets. Preheat the oven to 325ºF. In a large, deep skillet or Dutch oven, fry the bacon over medium heat until crisp, about 6 minutes. Remove the bacon from the pan and chop it. Pour off all but about 2 tablespoons of the fat. Add the onions to the remaining bacon fat in the pan and cook until transparent, about 4 minutes. Add three-quarters of the bacon and three-quarters of the chiles to the onions, along with the hominy. Add the reserved hominy liquid and pickled jalapeño brine, stir to combine, and bring to a boil. One handful at a time, stir in three-quarters of the cheese until melted. Pour the hominy mixture into a 9 x 13-inch baking dish. Combine the last quarter of the bacon, the chiles, and cheese, and sprinkle over the hominy. Bake until the cheese on top is melted, about 15 minutes. Serve as a hearty side dish to a meaty main course.
Ingredients: 10 slices bacon 1 cup chopped white onion 2 (4-ounce) cans chopped green chiles, drained (about 1 cup) 4 (15-ounce) cans white hominy, drained, white ½ cup of the liquid reserved 1 tablespoon pickled jalapeño brine ½ pound cheddar cheese, grated
Publisher : Harper Wave (November 8, 2022) Language : English Hardcover : 272 pages ISBN-10 : 0063068567 ISBN-13 : 978-0063068568 Item Weight : 2.31 pounds Dimensions : 8 x 1.03 x 10 inches
