hominy casserole

 I love hominy and stocked up, but not really in the mood for posole.  This hominy casserole looks great and I'll make it today. 

HOMINY CASSEROLE

- 2 poblano peppers (broiled 5 minutes each side, then put into a bag to steam for 20 minutes, then skinned and seeded and chopped)

- 1/2 pound chorizo (or I used soyrizo), removed from casing and crumbled

- 1/2 onion, chopped

- 2 jalapenos, chopped (or a jar of diced chilis)

- 4 cloves garlic

- 2 15-oz cans of hominy

- 8 oz sour cream 

- 1/2 tsp cumin (depending on sausage flavoring)

- 1/4 tsp chili pepper

- 1/2 cup chopped cilantro

- 2 tsp lime juice

- 1-2 cups shredded cheese

- salt & pepper

INSTRUCTIONS

Prep poblanos as above.

In a skillet over medium-low heat, cook chorizo 8-10 minutes. Remove (leave a little grease) and cook onions and jalapenos until onions are translucent.  Add garlic, cook another minute. 

Remove from heat and add the diced poblanos, chorizo, drained and rinsed hominy, sour cream, spices, lime juice, and half the cheese.  Stir well, cover with the rest of the cheese.

Bake at 350 degrees about 30 minutes (uncovered). 

posole

This chicken posole from a recipe from Publix is SO GOOD.
I've long searched for a good posole recipe but most of them call for pork.  Which I know is authentic, but doesn't agree with me.  This completely hits the spot.  Minor adjustments made below.

Ingredients

2 tablespoons oil 

1 onion, chopped
1 large poblano pepper, coarsely chopped (anaheims can sub in a pinch)
4 cloves garlic, coarsely chopped
3 teaspoons ground cumin
1 deli rotisserie chicken, shredded (I used about 2 c. of chicken) - will try substituting pinto beans

4 cups unsalted chicken stock (homemade is best of course)
2 (15.5-oz) cans white hominy, drained and rinsed
2 (4.5-oz) cans diced green chiles (I used hot Hatch diced chilis)
1/2 teaspoon kosher salt (or more to taste)

accoutrements
1 ripe Hass avocado, diced
1/2 cup fresh cilantro, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled (I used a bit of cheddar)
1 lime

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.
2. Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Meanwhile, dice avocado.
3. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)