Chef Jon Thompson from Sugarbacon Proper Kitchen makes green chili hominy.
2 cups hominy- partially drained
1/2 yellow onion. diced
1 TBsp garlic - minced
1/2 lb bacon- sliced in thin strips
2 poblano peppers- roasted, skinned, medium diced
3 pickled jalapeno
1 cup grated cheddar cheese
1/2 bunch scallions- sliced
Cook bacon until crispy. Drain the fat. Using 1/2 the bacon fat, saute onions, garlic, cook until translucent. Add the hominy with its liquid and peppers. Remove from heat, allow to cool for 10 minutes. Mix in cheese, sliced scallions. Adjust seasoning with pickle juice and salt.