This substantial summer casserole makes luscious use of two staples of the Native American diet: squash, and corn that has undergone a special process to increase the availability of its nutritional value, turning it into hominy.
Add onion, sour cream, cheese, and jalapeno peppers and you get a piquant dish reminiscent of the American Southwest, and a nourishing reminder of the traditional Corn Mother goddess who gives herself so that her children may be fed.
2 pounds zucchini or summer squash, sliced
1 large onion, chopped
4 tablespoons butter
1/2 cup water
2 16-ounce cans hominy, drained (try to find hominy made by a traditional method, if possible)
2 jalapeno peppers, seeded and chopped (wear plastic gloves when handling)
1 1/2 cups sour cream
1 teaspoons salt, or to taste
2 cups grated sharp cheese
crushed taco chips for topping
1. Combine squash, onion, butter, and water in a skillet and cook slowly until tender, 10 minutes or so.
2. Add hominy, peppers, sour cream, salt and 1 cup cheese. Pour into greased 3-quart casserole, top with remaining cheese, and sprinkle with crushed taco chips.
3. Bake at 325F for one hour.