Name: Black-eyed pea and hominy casserole
Yield: 8
Ingredients: 6 ounces thick-cut bacon; 1/2 medium yellow onion, diced; 2 jalapeños, seeded and diced; 4 cloves garlic, diced (minced); 1 10-ounce can tomatoes with green chiles, drained; 1 15-ounce can black-eyed peas, drained; 2 15-ounce cans white hominy, drained; 1/2 cup chopped cilantro, plus more for garnishing; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne; 1 tablespoon lime juice; 8 ounces sour cream; 6 ounces 1 1/2 cups shredded yellow cheddar; 6 ounces 1 1/2 cups shredded Monterey Jack; Sour cream, for serving (optional); Guacamole, for serving (optional)