This was dinner last night. It worked out well especially for a “found this in the freezer” dinner. Note: I did not measure out the ingredients exactly. Somethings are pretty easy – a can of X is a can of X. Other things were by eye and taste.
2 Chorizo Sausages – cut into 1/4 lengthwise then chopped to 1/4 inch long pieces
2 small onions diced (about 1 cup diced onion)
1/2 red bell pepper diced
4 small carrots peeled and sliced (about 1 cup)
3 cloves of garlic minced
1 Tbls butter
3 Cups low-sodium chicken broth
1 14oz Can of Hominy – drained and rinsed
1 14oz Can Petite Diced Tomatoes – drained (save the juice for something else)
1 Tbls Chili Powder
1 tsp Cayenne Pepper
1 Tbls Buffalo Chipotle Hot Sauce (the best, most useful stuff)
2 tsp Dried Mexican Oregano
2 Cups cooked black beans (we had made these the day before), drained
1 tsp Sugar
Salt and Pepper
Garnish: Avocado and Lime
- Melt the butter in a large sauce pan over medium heat. Cook until the butter stops foaming
- Add the onions, bell pepper and carrot and a pinch of kosher salt. Cook, stirring often, until the vegis are soft. (about 5 minutes)
- Add the chorizo and cook until the fat starts to render out of the sausage (about 5 minutes)
- Add the garlic, chili powder and oregano and cook until fragrant (about a minute)
- Add the broth and bring to a boil
- Add the hominy, tomatoes and beans and stir to combine
- Add the hot sauce and cayenne and taste for spiciness. Adjust these for the level of heat and smokiness that you want
- Add the sugar. Note: this won’t make it sweet it will just balance out the smokey flavors.
- Simmer partially covered for 20 minutes, stirring occasionally.
- Near the end of the cooking time, add a healthy grind of black pepper and test for salt.
- Finish in the bowl with chopped avocado and a squeeze of lime.