This comes together quickly and tastes like it spent hours in the oven.
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.
Find it online: https://www.veggirlrd.com/creamy-posole-casserole/