Hominy Pinto Bake with bacon & cheese
Cheesy-rich hominy and refried beans add a familiar but surprising addition to the grill-out or parrillada for your Cinco de Mayo celebration.
What is Hominy?
Hominy is dried corn that has had the hull and germ removed. It’s then rehydrated for a unique flavor and texture that’s sold canned and ready to eat.
Preheat oven to 325°. Coat an 7×11-inch baking dish with nonstick spray.
Char chiles over a gas burner or grill; transfer to a bowl, cover with plastic wrap, and steam 15 minutes. Peel, seed, and chop chiles.
Purée undrained beans in a food processor.
Cook bacon in a sauté pan until crisp; transfer to a paper-towellined plate and discard all but 2 Tbsp. drippings.
Add onions and garlic to drippings; cook over medium heat until onions are crisp-tender, 3 minutes.
Stir in puréed and whole beans, white and golden hominy, chiles, half the bacon, ½ cup cheese, lime juice, oregano, and paprika; season with salt.
Transfer bean mixture to prepared baking dish; top with remaining ½ cup cheese and bacon.
Bake bean mixture until cheese is melted and filling is bubbly, 15 minutes. (This dish can be made a day in advance. Remove casserole from refrigerator and let stand at room temperature 30 minutes before baking.)
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Cholesterol 20mg 6%
Sodium 920mg 38%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.