Hatch Green Chile and Bush’s Hominy Gratin
Recipe courtesy of Farley Kaiser, Corporate Executive Chef, Wawa
Sponsor: Bush’s Best
- 2 ¼ cups whole milk
- ¾ cup vegetable stock
- ½ cup butter
- 10 cloves garlic, minced
- 1 cup roasted, peeled, chopped Hatch green chile (see Note)
- 2/3 cup all-purpose flour
- 2 cups finely shredded Monterey Jack cheese
- 1 (#10) can Bush’s White Hominy, drained
- 1 tablespoon salt
- In a pot, combine the milk and stock and bring to a simmer. Hold warm.
- In a skillet, melt the butter and sauté the garlic and chile until the garlic is softened but not browned.
- Add the flour and cook the roux until it is blonde in color and smells slightly nutty.
- Reduce the heat to medium-low and add the milk and stock mixture, stirring until it is combined and coats the back of a spoon.
- Add ½ cup of the cheese and stir to combine.
- In a large bowl, pour the sauce over the hominy, add the salt, and fold to combine.
- Pour the mixture into a greased hotel pan. Scatter the top with the remaining cheese. Bake in a 400-degree F oven for 25 minutes, or until bubbly brown.
Chef Notes: Hatch green chile can be pre-roasted and bagged with skins on during fall harvest season, then frozen for later use. Always use gloves when peeling and chopping the chiles!