If you are looking to break the monotony of standard pasta bakes and rice dishes, it is time to introduce a new staple to your kitchen: hominy. This Cheesy Chorizo Bake is the ultimate comfort food, blending the earthy, chewy texture of nixtamalized corn with the smoky heat of Mexican chorizo and the tang of salsa verde. It is a one-skillet wonder (if you have cast iron!) that delivers bold flavors and satisfying textures in every bite.
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Hominy is often an overlooked ingredient in the modern pantry, usually relegated to soups like Pozole. However, its robust structure makes it perfect for casseroles. Unlike sweet corn, which pops and crunches, hominy has a soft, pillowy bite that absorbs sauces beautifully. In this recipe, the kernels soak up the rendered chorizo fat and creamy sour cream, creating a dish that is rich, savory, and incredibly filling.
What Exactly is Hominy?
Before diving into the cooking process, it helps to understand what you are working with. Hominy is made from field corn (maize) that has undergone a process called nixtamalization. The corn is soaked in an alkali solution, usually lime water, which removes the hull and germ. This process causes the grain to puff up to about twice its normal size.
Beyond the unique texture, this process changes the nutritional profile of the corn. It releases niacin (Vitamin B3) for absorption by the body. Research highlights niacin and its importance for converting food into energy and maintaining healthy skin. Furthermore, when understanding whole and refined grains, it sits in a unique category; while processed, it retains a significant amount of nutrients compared to standard cornmeal.
Flavor and Texture Profile
One of the most common questions for beginners is: What does hominy taste like, and what is its typical texture? Hominy has a mild, earthy corn flavor, far less sweet than the corn on the cob you might be used to. Texture-wise, it is chewy and soft, similar to a firm bean or al dente pasta. This makes it an excellent vehicle for carrying other flavors, specifically the spices found in this recipe.
Why This Recipe Works
This dish relies on the balance of fat, acid, and heat. The Mexican chorizo provides the base flavor profile—smoky, spicy, and rich. When you combine this with the cooling properties of sour cream and the acidity of salsa verde, you get a perfectly balanced sauce.
Incorporating high-fiber ingredients is also a great way to make dinner more satiating. We know the benefits of dietary fiber include improved digestion and heart health. Additionally, considering fiber’s impact on blood sugar levels, using hominy can be a smarter carbohydrate choice than white rice or refined pasta for many families.
Ingredients
2 cans (15.5 oz) hominy (white or yellow), drained and rinsed
1 lb Mexican chorizo, casing removed (or shredded chicken)
1 medium onion, diced
1 poblano pepper or jalapeño, seeded and diced
2 cloves garlic, minced
1 cup sour cream
1/2 cup salsa verde
2 cups shredded cheddar cheese, divided
1 tsp cumin
1/2 tsp cayenne pepper (optional)
Fresh cilantro, chopped
Lime wedges for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish or a large oven-safe cast-iron skillet.
- Cook the aromatics: In a large skillet over medium-high heat, cook the chorizo (breaking it apart with a spoon), diced onion, and poblano pepper until the meat is fully cooked and the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for 1 additional minute.
- Mix the filling: Reduce heat to low. Stir in the drained hominy, sour cream, salsa verde, cumin, cayenne pepper, and 1 cup of the shredded cheddar cheese. Mix until well combined and creamy.
- Assemble: If using a cast-iron skillet, smooth the top of the mixture in the pan. If using a separate skillet, transfer the mixture to the prepared baking dish.
- Add cheese: Top evenly with the remaining 1 cup of cheddar cheese.
- Bake: Bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
- Serve: Remove from the oven and let stand for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
Serving Suggestions
This bake is substantial enough to be a main course, but it pairs beautifully with lighter sides. A fresh salad or a black bean and corn relish adds a nice cold crunch to contrast the hot casserole.
If you are serving this as a side dish for a larger gathering, it complements roasted meats perfectly. It would sit well alongside a hearty healthy lentil soup for a winter feast. For appetizers, consider starting with an artichoke spinach and white bean dip or a spicy salsa verde to keep with the theme of creamy, comforting textures.
And for dessert? After a spicy meal, something cool and sweet is required. A classic strawberry banana milkshake is a family favorite that balances the palate.
Common Questions About Hominy
What’s the difference between dried and canned hominy, and how do you prepare dried hominy?
Canned hominy is fully cooked and ready to eat, making it perfect for quick recipes like this one. Dried hominy is hard, like dried beans. To prepare dried hominy, you must soak it overnight and then simmer it in water or broth for 2 to 3 hours until tender. For this bake, we recommend canned for convenience, but cooked dried hominy works equally well.
Can hominy be used in sweet dishes or desserts?
Yes! While this recipe is savory, hominy is versatile. In many Latin American cultures, ground hominy is used to make a warm, sweet drink called atole. For a quick sweet treat, simmer drained hominy with milk, a cinnamon stick, and piloncillo (or brown sugar) until thickened, then top with raisins for a warm pudding.
Can I make hominy crispy, or cook it in an air fryer?
Absolutely. If you want a crunchy snack or a salad topper, drain and pat the hominy very dry. Toss it with oil and spices, then air fry at 400°F for 12-15 minutes. It becomes crunchy like a corn nut!
hominy recipe
Ingredients
- 2 cans 15.5 oz hominy (white or yellow), drained and rinsed
- 1 lb Mexican chorizo casing removed (or shredded chicken)
- 1 medium onion diced
- 1 poblano pepper or jalapeño seeded and diced
- 2 cloves garlic minced
- 1 cup sour cream
- 1/2 cup salsa verde
- 2 cups shredded cheddar cheese divided
- 1 tsp cumin
- 1/2 tsp cayenne pepper optional
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish or a large oven-safe cast-iron skillet.
- In a large skillet over medium-high heat, cook the chorizo (breaking it apart with a spoon), diced onion, and poblano pepper until the meat is fully cooked and the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for 1 additional minute.
- Reduce heat to low. Stir in the drained hominy, sour cream, salsa verde, cumin, cayenne pepper, and 1 cup of the shredded cheddar cheese. Mix until well combined and creamy.
- If using a cast-iron skillet, smooth the top of the mixture in the pan. If using a separate skillet, transfer the mixture to the prepared baking dish.
- Top evenly with the remaining 1 cup of cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
- Remove from the oven and let stand for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
