Pella Chronicle

Food

November 12, 2012

Chile Cornbread Dressing

Pella — 1 (8-inch square pan) prepared cornbread (about 1 pound), cut into 1/2-inch cubes

2 teaspoons vegetable oil

1 large onion, diced

1/2 teaspoon poultry seasoning

1/2 teaspoon dried oregano

1 teaspoon hot chili powder

1 (15-ounce) can golden hominy (posole), rinsed and drained

2 (4-ounce) cans mild diced green chiles, drained

1 cup roasted red peppers, chopped

1 (14-ounce) can reduced-sodium chicken broth

1 cup water

1. Preheat oven to 350F.

2. Place cornbread cubes on a baking sheet; bake 10 minutes or until toasted. Let cool, then place in a large bowl.

3. Heat oil in a large skillet. Add onion, poultry seasoning, oregano and chili powder; cook 5 minutes. Add onion mixture to cornbread. Add hominy, chiles, red peppers, chicken broth and water. Toss well. Spoon into a 13 X 9-inch casserole dish and bake 20 minutes.

Serves 12.

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