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Dinner Tonight: Green Chile Hominy Casserole with Chorizo

[Photograph: Blake Royer]

Casseroles are not generally on the top of my list of things to cook. A casserole should be a wonderful thing: You take all these tasty ingredients, put them into a dish, then put it in the oven. What's not to like? (I grew up in the Midwest, after all, and memories of potlucks and church picnics are nothing but happy.) A casserole should be a one-pot dinner that's economical and simple to prepare. But so often they're disappointing: heavy, nondescript, and lacking in flavor.

Thankfully, I didn't have much to worry about with a recipe from Homesick Texan, who advertises her love of chiles in a post about a hominy casserole spiked with roasted poblanos and crispy crumbled chorizo instead of typical ground beef. It takes the humble casserole and makes it into a hybrid Southern and Southwestern dish that's creamy, spicy, and delicious. The sour cream keeps it tart and balanced, but the real star is the hominy: little chickpea-sized pockets of smooth corn kernels. They're addictive. (That reminds me—it's been a little too long since my last pozole.)

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