Best Chorizo And Hominy Soup Recipes

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.

CHORIZO AND HOMINY SOUP

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.

SLOW-COOKER PORK AND HOMINY STEW

Steps:

• Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
• Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

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.