Name: Skillet Hominy With New Mexico Chile Powder and Queso Fresco
Total time: 35 min
Cuisine: Southwest (Tex-Mex)
Ingredients: 3 slices bacon , chopped; ½ onion , chopped; 1 tablespoon chopped fresh oregano; 2 garlic cloves , minced; 2 teaspoons New Mexico chile powder; 2 (15-ounce) cans white or yellow hominy , rinsed; 1¼ cups chicken broth; ½ teaspoon table salt; 2½ ounces queso fresco , crumbled (⅔ cup), divided; 2 teaspoons lime juice , plus lime wedges for serving

Why This Recipe Works

Hominy—field corn kernels soaked in an alkaline solution to remove the hull and germ—has a distinct corn flavor and a soft, almost chewy texture. For this recipe, we paired canned hominy, a staple in many Southwestern pantries, with New Mexico chile powder for earthy heat, bacon for a porky element, and chicken broth for savoriness. We rendered the chopped bacon and sautéed onion and jalapeño until tender. We added some fresh oregano, garlic, and the chile powder and cooked them just until fragrant before simmering the whole mix in the chicken broth until thick and saucy. We finished the dish with lime juice to balance its richness with a little acidity.

Before You Begin

If you can't find queso fresco, you can substitute farmer's cheese.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, until fat is rendered and bacon is nearly crispy, 7 to 10 minutes. Add onion and cook until softened, 5 to 7 minutes. Stir in oregano, garlic, and chile powder and cook until fragrant, about 30 seconds.

Stir in hominy, broth, and salt, scraping up any browned bits, and bring to simmer. Cook, stirring occasionally, until liquid is reduced but still puddles slightly, about 8 minutes. Stir in ⅓ cup queso fresco and lime juice. Season with salt to taste and sprinkle with remaining ⅓ cup queso fresco. Serve with lime wedges.