The tangy, slightly sweet sauce makes this distinctively Memphis-style. The fact that it's done in 30 minutes makes it a dish to keep in your repertoire.
We don't mean to be cheesy. Well, actually, we do. And eggy. And mushroomy. And spinachy. Put it together and you've got a whole lotta delicious. Dinnertime is gonna be good.
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
Just one look at this hot and creamy classic Southern casserole and you know you want it on your table. Start cooking: It'll be ready for spooning up in less than an hour.
