Chop the bacon into small, even pieces. Fry them in the skillet until very crispy. Remove the bacon but keep the hot grease.

Sauté the onions in the leftover bacon fat. Cook them until they look soft and clear. Add the garlic for the last sixty seconds.

Drain the liquid from your cans of hominy. Place the kernels into a large mixing bowl. Add the bacon, onions, and green chilies.

Stir in the sour cream and half cheese. Mix everything until the hominy is well covered. Pour the mixture into your prepared baking dish.

Spread the rest of the cheese on top. Bake the casserole for about thirty minutes. The cheese should be bubbly and slightly brown.