6 rashers of bacon, chopped
2 x 15oz cans hominy
2 oz Monterrey Jack, shredded
2 oz Gruyere, shredded
2 oz Cheddar, shredded
1/2 cup fresh poblano peppers, chopped
3/4 cup roasted hatch chiles, chopped
2 tbsp sour cream
1 tsp smoked paprika (optional)
Salt to taste
(If using a cast iron skillet, you can do all these steps in the one pan) Brown chopped bacon in pan then remove, leaving grease in the skillet. Cook onions in the reserved bacon fat until golden brown, then remove. Strain the hominy, but retain a small amount of the liquid. On low heat, add hominy and it's remaining liquid to the pan to heat through. Once heated, increase heat to medium, add in the poblano and hatch chiles, sour cream, onions, paprika, salt, half the cheese and half the bacon. If using a casserole/oven proof dish, transfer the mix at this stage. Sprinkle remaining cheese & bacon on top, and bake for 15 mins in a 320f/160c oven. If you're re-heating a prepared casserole from the fridge, bake 45 min.