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Creamy Posole Casserole

Top down pic of a cast iron skillet filled with cheese and posole
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This comes together quickly and tastes like it spent hours in the oven.

  • Author: Veg Girl RD
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: Main Dish

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 onion, chopped (about 1 1/4 cups)
  • 2 cloves garlic, minced
  • 1 14-ounce can fire-roasted crushed tomatoes (or fire-roasted diced tomatoes, pureed)
  • 2 tablespoons canned diced green chiles (or more depending on desired spiciness)
  • 1 29-ounce can white or yellow hominy, drained and rinsed (about 3 cups after draining)
  • 1/3 cup pumpkin seeds, toasted and finely ground (plus extra whole toasted seeds for garnish)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder (or more depending on desired spiciness)
  • 1/4 teaspoon ground black pepper
  • 1/3 cup light sour cream
  • 3/4 cup shredded sharp cheddar cheese (about 2 ounces)

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat olive oil in large skillet (oven-safe if you have one) over medium heat. Add onions and cook for 3 to 6 minutes or until softened. Add garlic and cook for 30 seconds, being careful not to burn it.
  3. Add tomatoes, chiles, hominy, pumpkin seeds, cumin, salt, chili powder, and black pepper. Cook for 3 to 5 minutes or until bubbling.
  4. Remove skillet from heat. Stir in the sour cream.
  5. Pour posole mixture into a 9-inch deep dish pie plate or similar-sized casserole dish, or if you used an oven-safe or cast iron skillet you can skip the transferring step. Sprinkle with cheese.
  6. Bake uncovered for 20 to 25 minutes or until cheese is melted and posole is bubbling. If desired, switch oven briefly to broil at the end for a few minutes to get a browned, bubbling cheesy top.
  7. Garnish with whole toasted pumpkin seeds and serve warm.

Notes

Creamy Posole Casserole is inspired by the posole at Pepper Sisters restaurant in Bellingham, Washington and Taste of Home’s Southwestern Hominy Casserole recipe.

I toast my pumpkin seeds in a small cast iron skillet over low heat for about 6 minutes, or until they’re golden brown and done popping. And I used a mini food chopper attachment that came with my immersion blender to grind them up.

To puree the canned, diced tomatoes I just dumped them in a 1-quart liquid measure cup and used my immersion blender to smooth them out.

I typically use canned hominy, but you can also cook your own from dry. I used the instructions from Dad Cooks Dinner. Two cups dry ended up being about 4 cups cooked for me after a bit of time in the Instant Pot. If you do end up using home-cooked posole, it’s possible the casserole will need additional salt.

Nutrition

Find it online: https://www.veggirlrd.com/creamy-posole-casserole/