I’m kinda sorta a chile fanatic.
It’s no secret I love Mexican and Tex-Mex food, both of which are abundant with chile peppers. I can say with a fair amount of confidence that my front gas burner has touched more poblanos than the stock guy at my local grocery store.
The Homesick Texan also has a love for chile peppers, which is probably why I’m so drawn to many of her recipes. I’ll just ignore the part about how she uses cilantro all the time. 🙂 This recipe caught my eye immediately, and I made it shortly thereafter. It’s a well-known fact that anything with chorizo is delicious. Plus, it’s a casserole. Honestly, I don’t make them very often, which is a shame, because they’re really convenient.
This recipe was a trifecta of awesome: spicy, creamy, and cheesy. In fact, the jalapeños I bought for this may have been the hottest ones I’ve ever bought. I always hear about how people burn their hands when handling jalapeños, but I’ve never had that happen, despite handling them quite frequently. This time, however, my hands were burning for like 36 hours. I was actually afraid to give my son a bath!
Besides the lethal jalapeños (which really only made this better), the only issue I had with this recipe was that it did turn out fairly greasy from the chorizo, despite my best efforts to drain all the grease off. Next time I’ll just spoon the chorizo onto some paper towels to absorb the extra grease before adding it back into the casserole (which I’ve noted in the recipe below). I did use more chorizo than the original recipe called for because it’s what I had on hand and I figured I’d bulk the servings up a bit. I also eliminated the cilantro (but topped with green onions) because I can only handle things that taste like potpourri in small doses. 😉
I really liked this dish and it made even better leftovers.
Green Chile Hominy Casserole with Chorizo
Adapted from The Homesick Texan
2 poblano chiles
1 tsp. canola oil
3/4 lb. Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, diced
2 jalapeños, seeded and minced
4 cloves garlic, minced
2 (15 oz.) cans of hominy, drained
8 ounces sour cream (light is fine)
1/2 tsp. cumin
1/4 tsp. cayenne
(1/2 cup cilantro, chopped)
2 tsp. lime juice
2 cups shredded cheddar cheese
Salt and pepper to taste
sliced green onions, optional
Place the poblano chiles directly on a gas flame or under the broiler, turning occasionally, until blackened. Put the charred chiles in a paper sack or bowl covered with plastic wrap to steam. Once cool enough to handle, rub off the skin, remove the stem and seeds, and dice the chiles.
Preheat the oven to 350.
Heat an oven-safe pan (preferably cast iron) over medium heat and add the oil. Once hot, cook the chorizo until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and place on paper towels to drain. Drain any excess grease from the skillet, leaving about 1 teaspoon. Add the onions and jalapeños to the skillet and continue cooking on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Remove the skillet from the heat and add the diced poblano chiles, cooked chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling. Top with green onions, if desired.