Ingrients & Directions


12 c Crumbled corn bread
6 tb Butter
1 lg Onion; chopped
4 Poblano chilies; roasted,
-chopped
3 Jalapeno chilies; seeded,
-chopped
2 Garlic cloves; chopped
1/4 c Chopped fresh sage
1 tb Dried oregano
3/4 c Chopped fresh cilantro
1 1/2 c Canned hominy; drained
1 1/2 c Canned or frozen corn
-kernels
3 lg Eggs; beaten to blend
1 1/2 c Chicken stock

Preheat oven to 325 degrees. 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 saute 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 stuffing into a buttered baking dish. Bake until heated
through, about 40 minutes. Uncover and bake until top begins to brown. This
recipe yields 12 servings.

Comments: If using to stuff the “Crown Pork Roast w Cornbread-Hominy
Stuffing & Chili Gravy” (the recipe for which is included in this
collection) spoon any stuffing not used in Crown Roast into a buttered
baking dish. Bake alongside the pork until heated through, about 40
minutes. Uncover and bake until top begins to brown.


Yields
12 Servings

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