Ingredients
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2 skinless boneless goose breasts, cut into thin strips
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2 tbsp unsalted butter
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1 medium white onion, diced
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1 1 /2 cups white hominy, drained and rinsed
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7 oz mild green chiles, diced
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½ cup black olives, sliced
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1 cup Colby Jack cheese, shredded
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2 cups prepared cornbread batter
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1 tsp cumin
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1 tsp coriander
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1 tsp chili powder
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1 tsp garlic powder
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1 tsp Mexican oregano
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1/2 tsp kosher salt
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2 tbsp fresh cilantro
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1 small Anaheim pepper, thinly sliced (optional)
Directions
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Preheat Traeger or oven to 375 degrees F.
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Heat a skillet over medium heat and add butter, onions, hominy, and mild green chiles. Cook until the onions are softened and the hominy begins to brown. You may need to reduce the heat if the hominy starts to POP. Add the goose to skillet and cook until browned, about 5 minutes. Add the seasonings and stir to combine. Remove from heat.
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Pour the mixture into an 8 x 8 casserole dish. Add the cheese, black olives, and sliced Anaheim pepper. Pour the cornbread batter over the top, garnish with cilantro and bake uncovered for 35-40 minutes until the cornbread is firm and golden brown.
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Serve with sour cream and salsa.
