lime wedges and freshly chopped cilantro for serving
DIRECTIONS
CHORIZO:
Add all the CHORIZO ingredients (ground pork, garlic, sncho chile, paprika, salt, oregano, black pepper, cumin, cinnamon, cloves, vinegar) to a large mixing bowl.
Use your hands to mix the ingredients together until well combined.
Form the sausage mixture into 1-inch size patties then set aside.
STEW:
Heat 1 TBSP of the oil in a large pot or dutch oven over medium heat.
Add the sausage patties to the pot, in batches if needed, and cook until lightly browned.
Transfer all the browed sausage patties toa plate and set aside.
Keep the pot over medium heat then heat the remaining TBSP of oil then add the onion, celery, bell pepper, and garlic and cook, stirring often, for about 5 minutes.
Add the paprika, cumin, coriander, 2 tsp salt, and 1/4 tsp black pepper to the pot then cook, while stirring, for 1 minute.
Add the tomatoes and water to the pot then stir everything together and bring to a boil.
Reduce the heat to low then cover pot and simmer for 20 minutes, stirring once in a while.
In a small bowl mix together the masa harina with the 3 TBSP of water until well combined.
Stir the masa harina mixture into the stew and cook for 5 more minutes, stirring occasionally.
Add the cooked chorizo sausages and drained hominy into the pot and cook, stirring occasionally, for another 5 minutes.
Taste the stew and season with salt & pepper, if needed.
Serve the stew with fresh lime wedges and chopped cilantro.
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