Pasole II
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 3 Servings
Ingredients
  • 1 15 Ounce (Approximate by Weight) Can of Yellow (Preferred) Or White Hominy, Fully Drained
  • 3 Ounces of American Cheese Torn into Small Pieces or Shredded (or ½ Cheddar, ½ American)
  • ½ Medium Sized Mild Green Oblong Pepper (such as an Anaheim Pepper) Roasted over an Open Flame until the skin is Charred, then Rub off the Skin under Running Cool Water; Chop Coarsely
  • 1 Tablespoon Finely Chopped Yellow Onion
  • 1 Clove Garlic Minced
  • 1 Pinch Chili Powder
  • 3 Twists of the Black Pepper Mill
  • ⅓ Cup Milk or Half and Half
  • 1 Tablespoon Butter or Margarine
Instructions
  1. Place a small sauce pan (one that has a cover for later use) over medium heat. Add the butter, onions, garlic and green pepper; cook for 3 or 4 minutes or until the onions are translucent -- do not burn the butter or garlic (lower the heat if necessary).
  2. Add the rest of the ingredients to the pan, stir well to mix. Allow the mixture to come to a slight boil, stir often until all of the cheese is completely melted and combined.
  3. Remove from heat, cover and allow to sit for 20 minutes or until the sauce thickens. Correct for salt (probably none will be needed) and serve warm.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1546