3 - 4
15 min; 45 min bake
to rate this recipe.
1 29-ounce can Mexican style white hominy (try Juanita's brand)
¼ cup onion, chopped
¾ cup vegan sour cream
1 cup vegan cheese, shredded
1 4-ounce can green chilies
Salt & pepper to taste
½ cup corn chips, crushed
Preheat oven to 350°F.
Mix all ingredients together except corn chips. Pour mixture into a small casserole dish. Top with corn chips and bake uncovered for 40-45 minutes. Serve hot. Try it with warm flour tortillas.
If you have never tried or never enjoyed hominy, give this a try. It is easy, quick to prepare and nutritious. It can be a meal in itself or a hearty side dish. Mexican style white hominy is used because it is large, flavorful and is processed by cooking in limewater. This process is called nixtamal and removes the germ and the hard outer hull from the kernels making them more palatable and tastier than the American process, which soaks the kernels in lye. It is thought that the nixtamal process increases the nutritional value of the hominy. It definitely improves the flavor and aroma. You can substitute American style hominy if you want but try this recipe with Mexican style hominy at least once!
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Added a bunch of comino, some paprika, dried cilantro to give it some flavor and it was delish. Even my non-vegan brother loved it.
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