Hominy And Chorizo Chili Recipes

HOMINY CASSEROLE WITH CHORIZO

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.

CHORIZO, HOMINY AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 375.
• Brown chorizo and onions in a skillet. Drain grease.
• Stir in drained hominy, green chiles, tomatoes and seasonings.
• Place into a greased casserole dish and top with cheese.
• Bake for about 20 minutes, uncovered.

HOMINY AND CHORIZO BAKE

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.

CHILI CHICKEN WITH HOMINY HASH

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
• Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
• Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
• Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

PORK AND CHORIZO HOMINY STEW WITH POACHED EGGS

Steps:

• Put onion, chorizo and bacon into a large nonstick skillet or heavy-bottomed Dutch oven.
• Cook over medium heat, stirring often, until chorizo is cooked through, about 10 minutes.
• If using a slow cooker, transfer the cooked mixture to the slow cooker.
• Stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano.
• Add 3 cups water; set heat to low.
• Cook covered until pork is tender, about 8 hours. (If using a Dutch oven, stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano. Add 4 cups water; heat to a simmer. Reduce heat to very low; cook partly covered, stirring often, until pork is fork-tender, about 2 hours.)
• Stir in salt; simmer a few minutes longer.
• To poach eggs, heat 3 inches of water with the vinegar and a pinch of salt in a deep 3-quart saucepan to a gentle simmer.
• Crack one egg at a time into a small dish.
• Swirl the water with a large spoon, then gently slip the egg into the middle of the swirling water.
• Cook at the barest simmer until yolk is soft set, about 4 minutes.
• Use a slotted spoon to carefully scoop the egg out of the water; transfer it to a shallow bowl of cool water.
• Repeat to poach all of the eggs.
• To serve, ladle very hot stew into shallow serving bowls.
• Nestle a poached egg into the stew, which will warm it nicely.
• Garnish with a generous sprinkle of cilantro.

CHILI HOMINY BAKE

Steps:

• Preheat oven to 375 degrees.
• In large skillet brown ground chuck and onion till done. Drain well. Stir in stewed tomatoes (including juice), drained hominy, chili powder, flour, salt & pepper. Mix well.
• Pour mixture into 2 quart greased casserole dish.
• Bake for 20 minutes.
• Top with cheese and continue baking for 5 minutes or until cheese has melted.
• *This is exceptional using ground turkey & ground beef (3/4 lb of each). Lightens the dish but still has great flavor!

HOMINY BEEF CHILI

Steps:

• In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

HOMINY CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a medium sized bowl combine hominy, sour cream, green chilis and Monterey Jack cheese. Spread evenly into a 2 quart casserole dish. Top with Parmesan Cheese.
• Bake for 1 hour or until golden and bubbly.

SPICY LAMB AND CHORIZO CHILI

Steps:

• Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
• Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
• Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
• *Sold at Latin American markets and some supermarkets.