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Ingredients:

• 1# ground Mexican chorizo

• 1 onion, diced fine

• 6 cloves garlic, chopped

• ½ scant c. flour

• 7 C. chicken stock

• 1 28 oz can fire roasted diced tomatoes

• 6 roasted green chiles, char and seeds removed, and diced

• 1.5 T. ground cumin

• 1.5 T. ground coriander

• 1 can hominy, drained and rinsed

• ½ C. finely chopped parsley

• 3/4 c. finely chopped cilantro

• 3/4 c. thin sliced green onion

• --

• Diced Onion, Shredded Cheese, flour tortillas


Preparation

1. In a large dutch oven, brown the chorizo in 2 T. oil.

2. When 2/3 the way cooked, add the onion and the garlic and cook until the onions are translucent. Then add the flour. It will coat the browned meat mixture and turn it into a giant mass, so make sure it is stirred often or the flour will burn.

3. When the flour has cooked in for 7-10 minutes, add the chicken stock and tomatoes. Bring to a rolling simmer, stirring often at first to break up the flour meat mix. Add the spices and the hominy.

4. Reduce heat and let simmer until the chili has thickened into a gravy consistency, then turn off the heat and add the herbs. Make sure to taste for a final seasoning.