Green Chile Hominy Casserole with Chorizo

Sigh!   Homesick Texan kicked it out of the park again.
Another hit from her (and her grandmother).

D made this. Originally he was going to make it with chicken chorizo to lighten it up. But after 18 hours in the fridge, the smell emanating from the chorizo package was so god-awful, we decided that we didn't want to poison ourselves, so into the trash it went.  So up to the bodega to get REAL (pork) chorizo, and D was off to the races.

Except that I thought the portion was too small (we had 6), this was delicious and decadent-tasting.  It had the spiciness heat of the peppers and chorizo, the creaminess of the sour cream, the texture of the hominy.

Definitely having again.

Green  Chile Hominy Casserole with Chorizo

Photo by ALB

From Homesick Texan, Lisa Fain
Yield: 4 to 6 sevings (we got 6)

Ingredients
2 poblano chiles
1 teaspoon vegetable oil
1/2 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, diced
2 jalapeños, seeds and stems removed, diced
4 cloves garlic, minced
2 (15-ounce) cans hominy, drained
8 ounces sour cream
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup cilantro, chopped
2 teaspoons lime juice
2 cups (8 ounces) shredded cheddar cheese
Salt
Pepper

Instructions
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and cut dice chiles.

Preheat the oven to 350° F.

On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Remove the skillet from the heat and add the diced poblano chiles, 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.