Recipe from Becky Hoffmann

For the filling:
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 cups chopped fresh tomatillos (about 8)
2 10-oz. cans chopped tomatoes
2 15-oz. cans pinto beans in chili sauce
1 15-oz can posole (white hominy), drained and rinsed
1 Tbsp chili powder
1 tsp coriander
1 tsp cumin
1 tsp cayenne or to taste
salt and pepper
½ lb. cheddar cheese, grated

For the cornbread:
1 ½ cups cornmeal
2 Tbsp flour
1 Tbsp sugar
2 tsp salt
3 tsp baking powder
2 eggs
2/3 cup milk
2 Tbsp vegetable oil
1 cup roasted corn kernels (from 2 ears of corn)
½ cup roasted green chiles, diced
Crumbled queso fresco to cover.

Heat oven to 425; grease a 3-quart baking dish and set aside.

Heat the oil in a large pot. Add onions and saute until translucent. Add garlic and tomatillos and let cook a few minutes. Add cans of tomatoes and simmer uncovered. Mash or puree one can of beans, and add it to the pot along with the other can of beans and posole. Add spices, salt, and pepper and simmer 15 minutes or until slightly thickened. Remove from heat.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined, then fold in the roasted corn and chiles.

Spread the half the posole mixture into the casserole dish and cover with the cheese, then add the rest of the filling. Spread the cornbread evenly over the top, and sprinkle with queso fresco. Bake uncovered until the cornbread and queso is lightly browned, 20 to 25 minutes.


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