HOMINY CASSEROLE WITH CHORIZO
This is a delicious side dish or main dish for any type of meal or gathering.
Provided by Kari Kelley
Categories Casseroles
Time 50m
Number Of Ingredients 15
Steps:
- 1. Place the poblano chiles directly on a gas flame or under the broiler, turning occasionally, until blackened. Put the charred chiles in a paper sack or bowl covered with plastic wrap to steam. Once cool enough to handle, rub off the skin, remove the stem and seeds, and dice the chiles.
- 2. Preheat the oven to 350.
- 3. Heat an oven-safe pan (preferably cast iron) over medium heat and add the oil. Once hot, cook the chorizo until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and place on paper towels to drain. Drain any excess grease from the skillet, leaving about 1 teaspoon. Add the onions and jalapeños to the skillet and continue cooking on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
- 4. Remove the skillet from the heat and add the diced poblano chiles, cooked chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling. Top with green onions, if desired.
CHICKEN, CHORIZO, AND HOMINY STOUP
Steps:
- Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.
CHICKEN CHORIZO POSOLE
"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 9 servings.
Number Of Ingredients 23
Steps:
- Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.
Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
HOMINY AND CHORIZO BAKE
Make and share this Hominy and Chorizo Bake recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Grease a 9-inch glass baking dish.
- In a large bowl combine the hominy, eggs, chorizo, cheese, onion and chilies if desired.
- Pour into the prepared dish.
- Bake for 30 to 35 minutes or until set.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 383.5, Fat 23.7, SaturatedFat 9.6, Cholesterol 189.1, Sodium 881.8, Carbohydrate 22.4, Fiber 3.8, Sugar 3.9, Protein 19.3
CHORIZO AND HOMINY SOUP
This is very easy and delicious. Chorizo gives it a very good flavor along with the hominy. I hope you all enjoy it.
Provided by Patty Schau
Categories Other Soups
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a large saucepan, heat the olive oil over med/high heat. Add the Chorizo, carrots, celery and garlic.
- 2. Cook until the vegetables are slightly softened about 5 min. Add the cumin and stir occasionally for 3 min.
- 3. Stir in the chicken broth and hominy and simmer for 20-25min, or until the vegetables are tender. Top with cilantro and serve with the warm tortillas.
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CHORIZO + HOMINY STEW - THYME & LOVE
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Cuisine VeganCategory StewServings 4Total Time 55 mins
- Remove the casings from the chorizo. Sliced the sausages into rounds. Heat 1 tablespoon of the oil over medium heat in a large soup pot or dutch oven. Add the sausages and cook 3-5 minutes, or until they are lightly browned. If the pan isn't large enough, you might have to cook the sausages in two batches. You do not want to over crowd the pan when cooking. Transfer to a bowl and set aside until needed.
- In the same pot, add the remanding tablespoon of oil. Add the onion and sauté until soft, about 5-8 minutes. Stir in the garlic and cook for 1 minute.
- Add the paprika, cumin, coriander, cayenne pepper, salt and pepper to the pot. Stir and cook for 1 minute, stirring often.
- Add the drained hominy, tomatoes, and broth. Stir everything together. Bring to a bowl then reduce heat to low and cover. Cook for 20 minutes, stirring once in a while.
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