Chorizo And Hominy Skillet

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chorizo And Hominy Skillet Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy