hominy and chorizo skillet

By Jody

Ingredients

• 2 poblano chiles
• 1 teaspoon vegetable oil
• 1/2 pound soy chorizo, removed from casing
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 2 jalapeños, seeds and stems removed, finely chopped
• 4 medium cloves garlic, minced or grated on microplane
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 2 (15-ounce) cans of hominy, drained
• 1/2 cup cilantro, chopped
• 2 teaspoons lime juice
• 1 cups shredded cheddar cheese
• Kosher salt and freshly ground black pepper to taste

Preparation

Step 1

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. Transfer chiles to bowl and cover with kitchen towel or plate. After 10 minutes, remove skins, stem, and seeds. Rinse and dry flesh. Cut into 1/2-inch dice.
2.

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

Add onions and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, jalpenos and cook, stirring constantly, until fragrant, one minute longer. Add the cumin, cayenne, diced poblano chile, and chorizo, and stir to combine. Add hominy, 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.