2 (29 oz.) cans yellow hominy, drained
1/2 c. butter, divided
1 (4 oz.) cans chopped green chilies
1 c. sour cream
Salt and pepper to taste
1/2 c. half & half cream
1 c. grated Monterey Jack cheese

Cook drained hominy briefly in 2 tablespoons butter. In buttered casserole, alternate layers of hominy and green chilies, dotting each layer with butter and sour cream and season with salt and pepper. Pour cream over all and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes.