Dinner Tonight: Green Chile Hominy Casserole with Chorizo

Name: Dinner Tonight: Green Chile Hominy Casserole with Chorizo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams Mexican chorizo, removed from casing; 118 milliliters cilantro, chopped; 0 teaspoons ground cayenne pepper; 1 teaspoons ground cumin; 850 grams hominy, drained; 2 jalapeños, seeds and stems removed, finely chopped; 6 servings Kosher salt and freshly ground black pepper to taste; 2 teaspoons lime juice; 2 poblano chiles; 355 milliliters shredded cheddar cheese; 113 grams sour cream; 1 teaspoon vegetable oil

Dinner Tonight: Green Chile Hominy Casserole with Chorizo might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 446 calories, 19g of protein, and 30g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat broiler to high and lay poblano chiles on small baking sheet. Broil, turning occasionally, until blackened on all sides (alternatively, you can blacken chiles directly on open flame of gas burner). Adjust oven rack to middle position and set oven to 350°F.

Ingredients you will need

Poblano Pepper

Chili Pepper

Equipment you will use

Baking Sheet

Oven

Transfer chiles to bowl and cover with kitchen towel or plate. After 10 minutes, remove skins, stem, and seeds. Rinse and dry flesh.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Kitchen Towels

Bowl

Cut into 1/2-inch dice.

Meanwhile, preheat oven to 350°F. In 10-inch cast iron skillet, heat vegetable oil until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Oven

Add chorizo and cook, breaking up until crumbled and stirring occasionally, until brown and crisp, 8-10 minutes.

Ingredients you will need

Chorizo

Remove with slotted spoon to plate lined with paper towels to drain, and pour off all but oneteaspoon fat from skillet.

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add onions and cook, stirring frequently, until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook, stirring constantly, until fragrant, one minute longer.

Ingredients you will need

Garlic

Add the cumin, cayenne, diced poblano chile, and chorizo, and stir to combine.

Ingredients you will need

Poblano Pepper

Ground Cayenne Pepper

Chorizo

Cumin

Add hominy, sour cream, cilantro, lime juice, and half the cheese. Stir until well-combined, then season to taste with salt and pepper. Top with remaining cheese and bake until brown and bubbling, about 30 minutes. Allow to cool slightly before serving.

Ingredients you will need

Salt And Pepper

Lime Juice

Sour Cream

Cilantro

Cheese

Hominy

Equipment you will use

Oven

Equipment

Ingredients

Servings:

227grams

Mexican chorizo, removed from casing 118milliliters

cilantro, chopped 0teaspoons

ground cayenne pepper 1teaspoons

ground cumin 850grams

hominy, drained 2

jalapeños, seeds and stems removed, finely chopped 6servings

Kosher salt and freshly ground black pepper to taste 2teaspoons

lime juice 2

poblano chiles 355milliliters

shredded cheddar cheese 113grams

sour cream 1teaspoon

vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.