Pozole Casserole

Pozole is the Spanish word for Hominy, which is a parched corn.

Ingredients:

• Canola Oil

• 1 package – Maria & Ricardo Organic Corn Tortillas

• 1 bag - (10 oz) Organic Woodstock Farms Frozen Super Sweet Cut Corn

• ½ cup – diced red pepper

• ½ cup – diced yellow pepper

• ½ cup – diced yellow onion

• 1 can – (4 oz) Hatch Whole Green Mild Chilies: diced

• 1 can – Allens White Hominy (drained and rinsed)

• 2 jars – Frontera Guacamole Mix

• 1 lime                           

• 8 oz. (about 3 +/- cups) shredded cheddar cheese

• 8 oz. (about 3 +/- cups) shredded Monterey jack cheese

Instructions:

Preheat oven to 350 degrees F.  You will need a 10” round non-stick pan.

In non-stick skillet, lightly fry corn tortillas in canola oil till the edges are slightly crispy.  Set aside on paper towels.

In same pan with 1 teaspoon of oil, sauté corn, red pepper, yellow pepper, onion and chilies until slightly soft.  Do not over cook.

Add Hominy to the pan with vegetables and mix until combined.

Squeeze about 1teaspoon of lime over the mix, then add salt and pepper to taste.  Set aside.

In 10” oven proof pan, place about ½ cup Frontera Guacamole Mix, then lay three fried tortillas to cover the bottom of the pan. 

Add some vegetable mix, shredded cheese and spread more Guacamole Mix. 

Continue to layer dish until ingredients are used up but reserve a ¼ cup of shredded cheese. Top layer should end with tortillas. 

Cover with foil and bake in the over for 25-30 minutes.  When the dish has melted and cooked together, remove foil, sprinkle with cheese, put back into the over just long enough to melt the topping. 

Cut into triangular wedges and serve.  This dish serves four and goes well with a side of Spanish rice and sour cream.

Author:  Melanie Plourde

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