Chorizo And Hominy Soup Recipes

HOMINY SAUSAGE SOUP

Steps:

• Crumble sausage into a small skillet. Cook over medium heat for 3-4 minutes or until no longer pink; drain. In a small saucepan, toast cumin seeds over medium heat for 2-3 minutes or until browned. Add coriander and cayenne; cook and stir for 30 seconds. , Add the broth, hominy, jalapeno, pepper and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes to allow flavors to blend. Stir in cilantro.

HOMINY WITH SPANISH CHORIZO AND TWO CHEESES

Steps:

• Oil a 12-inch-wide by 3-inch-deep glazed pottery or other ovenproof casserole and set aside.
• Saute the sliced chorizo in a large skillet until lightly browned all over. You may need to do two batches. Drain itt on paper towels. Discard the rendered fat in the skillet and wipe it out with paper towels.
• In the bowl of a food processor, finely mince the garlic, then add the onions and pulse five or six times.
• Heat the olive oil in the skillet over medium heat and saute the onion and garlic for 5 minutes, stirring occasionally. Add the peppers and continue to saute another 5 minutes. Remove the skillet from the heat and add oregano through the hominy (using 2 tablespoons of the cilantro), stirring gently to combine. Add the cream,, 1 cup of the cheddar, and all the pepper jack cubes. Stir to mix well.
• At this point the mixture can be put into a bowl, covered, and refrigerated until you want to bake the casserole, or you can bake it right away.
• To bake, preheat the oven to 400 degrees Fahrenheit. Transfer the mixture to the oiled casserole, cover with foil, and bake 20 minutes. Remove the casserole from the oven, discard the foil, and top the casserole with the remaining cheddar. Bake, uncovered, an additional 10 minutes, or until the cheese is melted. Scatter the remaining cilantro on the surface before serving. Serve hot from the baking dish.

FIESTA CHORIZO-CHICKEN SOUP

Steps:

• Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

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.

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.

HOMINY CON QUESO

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
• Combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. Sprinkle the remaining pepperjack cheese over the top of the mixture.
• Bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.

PORK AND HOMINY STEW

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.