Reviewed: Mar. 31, 2011

Pretty good. I added about 1/4 cup of sour cream, the juice of half a lime, and some cilantro. Was a nice side dish to shredded beef tacos.

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Reviewer:

Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 11, 2010

Enjoyable dish.

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Reviewer:

TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

Reviewed: Oct. 29, 2010

Yummy! Use garden fresh tomatoes, and don't bake them in. Serve them on top as a delicious, fresh garnish. I don't like cumin, so omitted it, but thanks for the delicious recipe, otherwise!!!

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Reviewer:

famfaithandfood,omy!

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Farmington, Utah, USA

Reviewed: Mar. 7, 2010

Very good! I added about a 1/2 tsp each of kosher salt, chicken broth powder, paprika (several shakes) and dried cilantro. Also tossed in two shakes of lemon pepper. Added 1 handful of shredded chicken, two extra cloves garlic, and let simmer, covered for 5 minutes. I stirred in a little fat free plain yogurt/sour cream and served without baking. I sprinkled a little cheddar on top just for looks (not the full 1/2 cup). I'll definitely make this again.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Apr. 15, 2009

This was pretty good. Added some cooked, diced chicken and used a can of tomatoes with chiles in place of the tomatoes. I also added extra cumin and pepper since I love that stuff :) Enjoyed it as a quick main dish. It almost tasted like an enchilada.

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Reviewer:

princesa97

Cooking Level: Intermediate

Reviewed: Feb. 14, 2009

I Made this last night with some left over hominy i had form a prev dinner (bought the BIG Can)lol and wow everyone loved it evern my 9 year old that said he hated hominy it was the melted chesse on top i think ;-) thanks awesome recipe one my favs now!!

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Reviewer:

Dimmples*aka* Amy Marie

Reviewed: Aug. 26, 2008

Rusty thought it was just ok--he wanted it to have more of something.

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Reviewer:

Andi H.

Cooking Level: Expert

Home Town: Pella, Iowa, USA

Living In: Overland Park, Kansas, USA

Reviewed: Aug. 24, 2008

Five starts for quick and easy!! Made this with diced chicken: olive oil, cilantro, parsley, sage, paprika, lemon pepper, sea salt, garlic and onion powder. Added to the main recipe: paprika, cilantro, shallots and a huge dollop (about 2 tablespoons) of sour cream to the mix before placing it into the oven. I also diced up some celery with the onion to give it more color and texture. I used less green chili (about 1 tablespoon) due to small children. Came out fine. One could probably cook this on the stove alone rather than baking. Will certainly make again.

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Reviewer:

CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

Reviewed: Apr. 22, 2008

Wow!!! Hominy that my husband will eat! Made it for company and there were no leftovers. They couldn't believe they liked it but they did. Made exactly as per recipe.

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Reviewer:

Emily Tisdale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Feb. 22, 2008

My husband grew up in the Southwest and almost flipped his lid when he smelled this side dish cooking. It was delicious and I'm sure it will become a regular menu item.

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