Hominy in Disguise “I’m an unabashed, unashamed, unbridled hominy lover. I often eat it straight out of the can, heated, and seasoned only with some Tabasco sauce. As I was preparing dinner one Saturday, I learned we would have an unexpected guest, and that she had a dislike for hominy, which was already on my menu. In an attempt to make the hominy palatable to our visitor, and without time to make a trip to the grocery store, I developed this dish, which has since become a regular offering on our table. I strongly associate hominy with the American Southwest, and this dish brings together two earthy flavors native to the Americas-corn and peppers.” -----Fred Sauceman 1 15.5-ounce can white hominy, drained (yellow will also work fine, or you can combine white and yellow) 1 7-ounce can Herdez Salsa Verde (This is a tomatillo sauce, and you can go to the trouble of making your own, if you wish, but this commercial product is so good I don’t even bother. It is made in Mexico and has all the right stuff in it: tomatillos, onions, serrano peppers, salt, and cilantro. You can find it in some grocery stores around our region, but it is almost always available at discount stores such as Wal-Mart and K-Mart.) 1 small onion, chopped 1 habanero pepper (seeded and veins removed), finely chopped-or use a jalapeño 2 tablespoons butter Grated Monterrey Jack cheese Grated sharp cheddar cheese (optional) Sauté onion in butter for 3-4 minutes, then add the habanero and sauté a couple of minutes more. Stir in hominy and salsa verde and mix well. Grease a small casserole and pour the mixture into it. Top with grated cheese and bake, uncovered, at 350 degrees for 20-30 minutes, or until cheese is fully melted and the casserole has begun to bubble. Serve immediately.