Recipe for cooking posole mexicano

Recipes from Mexico :: Mexican Main Dishes Meat

2 (16 ounce) cans yellow hominy
1 c. grated Monterey jack cheese
1 Tbsp. minced onion
1 (4 ounce) can green chiles, seeded and chopped, or
     2 fresh jalapenos, seeded and chopped, or if you like it
     spicy 2 whole jalapenos, chopped
1/8 c. chopped cilantro
1/4 tsp. cumin
1/4 tsp. good chili powder or fresh ground
1 (8 ounce) carton sour cream
1 c. Pepperidge Farm Cornbread stuffing or bread crumbs

Mix all ingredients except for stuffing or bread crumbs and place in a 2-quart oiled casserole dish and top with bread crumbs. Bake in 375 degree F oven for 25-1/2 an hour. After baking, more Monterey jack cheese can be sprinkle and distributed over the top and melted under the broiler.

For a "meatier" dish add 1 lb. browned, drained ground beef and 2 c. cooked pinto or garbanzo beans. I play with this recipe a lot and add this and that to it.