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Chorizo and Hominy Stew

Chorizo and Hominy Stew

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Servings: 6
Total Time: 45 minutes
Recipe by: Rae


2 Tablespoons Olive Oil, divided
1 lb Chorizo Sausage, pattied into 1 inch patties
1 Large White Onion, diced
3 ribs of celery, chopped
1 red pepper, chopped
4 Large Garlic Cloves, chopped
1.5 Tablespoon Smoked Paprika
1 Tablespoon Cumin
1/2 Tsp Coriander
Salt and Pepper to taste
1 29 Ounce Can Yellow Hominy, drained and rinsed
1 14.5 Cans Fire Roasted Tomatoes, pulsed
4 Cups Chicken Broth
2 Tablespoons Masa Harina
3-4 Tablespoons Water
lime and cilantro


1. Heat 1 tablespoon of the oil over medium heat in a large soup pot or dutch oven. Add the sausages and cook 3-5 minutes, or until they are lightly browned. If the pan isn't large enough, you might have to cook the sausages in two batches. You do not want to over crowd the pan when cooking. Transfer to a bowl and set aside until needed.

2. In the same pot, add the remanding tablespoon of oil. Add the onion, celery, and red pepper and sauté until soft, about 5-8 minutes. Stir in the garlic and cook for 1 minute.

3. Add the paprika, cumin, coriander, salt and pepper to the pot. Stir and cook for 1 minute, stirring often.

4. Add the tomatoes and broth. Stir everything together. Bring to a bowl then reduce heat to low and cover. Simmer for 20 minutes, stirring once in a while.

5. In a small bowl mix together the masa harina with 3-4 tablespoons of water. Whisk until you have a smooth mixture.

6. After the 20 minutes, whisk in the masa mixture into the stew. Cook for 5 more minutes.

7. Add the cooked chorizo sausages and drained hominy into the pot and cook for another 5 minutes.

8. Taste for salt and pepper.

9. Serve with the lime and cilantro.

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Chorizo and Hominy Stew

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