6-8 slices of bacon (chopped)
1 white onion (diced)
2, 15-ounce cans of Hominy (drained)
2 jars of Ol’ Gringo Gourmet Green Chile Sauce
6 ounces of shredded cheese (we used equal parts Monterrey Jack and Cheddar – but experiment with combinations of your favorites including Gruyere, Muenster and Asadero)
2 tablespoon sour cream
1/2 teaspoon salt (to taste)
1 teaspoon smoked paprika
Fry the chopped bacon and remove from pan – set aside until later.
In the bacon grease, saute the onion until it is cooked through and slightly browned.
On low to medium heat, add the drained hominy. Stir and heat through.
Then add Ol’ Gringo Chile Co. Gourmet Green Chile Sauce, sour cream, salt, paprika, 3/4 of the cheese and 3/4 of the bacon. Stir well and transfer to a 3 quart baking dish.
Top with the remaining cheese and bacon.
Bake at 350 for 15-20 minutes or until browned and bubbly.