Perini Ranch Green Chili Hominy Tell a Friend

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Perini Ranch Green Chili Hominy 10 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - onion, chopped and sauteed
  • 4 cans - 45 oz. white hominy, drained, reserve liquid
  • 1 1/2 cups - liquid (from hominy)
  • 3 tablespoons - juice from pickled jalapenos
  • 1 1/2 pounds - grated cheddar cheese
  • 3 cups - poblano peppers, seeded and chopped
  • 6 - pickled jalapenos, seeded and chopped (optional)
  • 30 slices - bacon, fried and chopped
  • Directions:

    Saute the onions in a little of the bacon drippings and set aside.

    Heat the hominy in a separate pan, stirring often. When heated thoroughly, add hominy liquid and jalapeno juice; bring heat back to high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all of the onion.

    Pour into 9-x-13-inch baking pans (3 of them) and sprinkle with the remaining cheese, bacon and peppers. (At this point it can be refrigerated or even frozen, if you want to make it in advance).

    Bake at 325 degrees F until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated).

    Brief Description

    Green chili hominy casserole that is a signature dish from the Perini Ranch Steakhouse - great for breakfast, brunch or side dish. Easily frozen and reheated.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southwestern

    Prep Time: 20 min
    Cook Time: 40 min


    Texas Cowboy Cooking by Tom Perini

    Posted By:


    Posted On:

    December 30, 2015

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    1. Gary Welch says:

      We did this using smoked Hatch Peppers that were purated, replacing the jalapeƱo. It was excellent. Ever the kids loved it. A bit spicy tho.

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