Cornbread hominy stuffing

12 Servings

Ingredients

Quantity Ingredient
12 cups Crumbled corn bread
6 tablespoons Butter
1 large Onion, chopped
4 Poblano chilies, roasted,
Chopped
3 JalapeZo chilies, seeded,
Chopped
2 Garlic cloves, chopped
¼ cup Chopped fresh sage
1 tablespoon Dried oregano
¾ cup Chopped fresh cilantro
1½ cup Canned hominy, drained
1½ cup Canned or frozen corn
Kernels
3 larges Eggs, beaten to blend
1½ cup Chicken stock

Directions

Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and sautJ 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper.

Spoon any stuffing not used in crown roast into butter baking dish.

Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.

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