Here in Lancaster County, hominy isn’t well known. In fact, we don’t know much about it at all because it’s a typically Southern dish. (We found this definition and explanation quite useful.)
But then we tried hominy and it delighted our Northern tastebuds.
This recipe will please those new to hominy or those who have enjoyed it for a long time. You can substitute any type of cheese in this recipe. And, the meat isn’t necessary if you don’t have it in the house or prefer it without. Southwest Hominy allows for creativity!
Fix-It and Forget-It 5-ingredient Favorites, page 199
Makes 12-14 servings
Prep. Time: 10 minutes
Cooking Time: 1 ½ – 3 hours
Ideal slow cooker size: 3- to 4- qt.
3 29-oz. cans hominy, drained
10 3/4 –oz. can cream of chicken soup (or a homemade cream based-soup)
½ lb. cheddar, or Velveeta, cheese, grated or cubed
1 lb. cubed cooked ham, or sliced hot dogs
2 2 ¼ -oz. cans green chilies, undrained
1. Mix all ingredients together in slow cooker.
2. Cover and cook on High for 1 ½ hours, on Low for 2-3 hours, or until bubbly and cheese is melted.