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Hominy With Spanish Chorizo and Two Cheeses Recipe

Hominy With Spanish Chorizo and Two Cheeses Recipe

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Hominy With Spanish Chorizo and Two Cheeses

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Ingredients:

Serving

oil or butter , for greasing casserole
1 lb chorizo sausage, sliced 1/4 inch thick
3 large garlic cloves
2 large onions (about 3/4 lb.)
2 tbsp olive oil
1 large green bell pepper, diced (about 1 1/2 cup.)
1 large red sweet bell pepper, diced (about 1 1/2 cup.)
1/2 tsp dried oregano
1/2 tsp ground cumin
3 tbsp coarsely chopped cilantro leaves, divided
salt , pepper to taste
6 cups whole white hominy, cooked (or 3 1-lb. cans, drained and rinsed )
2/3 cup light cream
2 cups shredded sharp cheddar cheese, divided (about 6 oz.)
1/2 lb monterey jack cheese with chile, cut into 1/2-inch cubes

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	426.16 Kcal (1784 kJ)
Calories from fat	226.98 Kcal
		% Daily Value*
Total Fat	25.22g	39%
Cholesterol	40.6mg	14%
Sodium	855.51mg	36%
Potassium	324.87mg	7%
Total Carbs	34.06g	11%
Sugars	10.46g	42%
Dietary Fiber	7.68g	31%
Protein	14.67g	29%
Vitamin C	78mg	130%
Vitamin A	2.3mg	76%
Iron	31.7mg	176%
Calcium	325.1mg	33%

Amount Per 100 g
Calories	111.72 Kcal (468 kJ)
Calories from fat	59.51 Kcal
		% Daily Value*
Total Fat	6.61g	39%
Cholesterol	10.64mg	14%
Sodium	224.28mg	36%
Potassium	85.17mg	7%
Total Carbs	8.93g	11%
Sugars	2.74g	42%
Dietary Fiber	2.01g	31%
Protein	3.85g	29%
Vitamin C	20.4mg	130%
Vitamin A	0.6mg	76%
Iron	8.3mg	176%
Calcium	85.2mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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