Chorizo And Hominy Skillet



4 servings

Recipe from

Oxmoor House


2 tablespoons chopped onion
1 tablespoon butter or margarine
3/4 pound Chorizo sausage, cut into 1/4-inch-thick slices
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash of pepper
1 (6-ounce) can evaporated milk
1 (16-ounce) can hominy, undrained
1/4 cup chopped green pepper
2 tablespoons chopped green chiles
1/2 cup (2 ounces) shredded Cheddar cheese


Sauté onion in butter in a large skillet until tender; add sausage, and cook over medium heat until sausage is browned. Combine flour, salt, and pepper; add to skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in hominy, green pepper, and chiles; cook over medium heat, stirring frequently, 10 minutes or until thickened and bubbly. Remove from heat, and sprinkle with cheese. Serve immediately.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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