12 c Crumbled corn bread
6 tb Butter
1 lg Onion, chopped
4 Poblano chilies, roasted,
Chopped
3 JalapeZo chilies, seeded,
Chopped
2 Garlic cloves, chopped
1/4 c Chopped fresh sage
1 tb Dried oregano
3/4 c Chopped fresh cilantro
1 1/2 c Canned hominy, drained
1 1/2 c Canned or frozen corn
Kernels
3 lg Eggs, beaten to blend
1 1/2 c Chicken stock
Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and
bake until slightly dry. Transfer to very large bowl. Melt butter
in heavy large skillet over medium high heat. Add onion, and
jalapenos and saute until onion is tender. Add garlic and sautJ 1
minute. Remove from heat. Transfer to bowl with cornbread. Add sage,
oregano, cilantro and hominy and stir to blend. Stir in eggs and
enough stock to moisten. Season to taste with salt and pepper.
Spoon any stuffing not used in crown roast into butter baking dish.
Bake alongside pork until heated through, about 40 minutes. Uncover
and bake until top begins to brown.
Yields
12 Servings