This is what James Beard had to say about this recipe:
I adore this combination of hominy, chilies, and sour cream, and serve it with barbecued or broiled meats.
You may or may not know this, but barbecuing was another Indian culinary tradition that was later adopted by American colonists and settlers. Perhaps, then, it’s no surprise these two dishes pair well!
Servings: 4 to 6
- Two 1 lb. 12-ounce cans of hominy, drained and rinsed
- Salt, freshly ground black pepper to taste
- 1 c. sour cream
- 1 c. peeled green chilies, finely chopped
- 2 tablespoons butter
- 1/4 c. Parmesan cheese
Butter a deep caserole and arrange a layer of hominy in the bottom, sprinkling it liberally with salt and pepper. Cover with some of the sour cream and sprinkle with chilies. Repeat this process, sprinkling each layer of hominy with salt and pepper, until the hominy, sour cream, and chilies are used, making sure that the top layer is hominy.
Dot with butter and sprinkle with Parmesan cheese. Bake in a preheated 350 degree oven for 20-25 minutes.