Silken Corn Chowder with Chorizo and Hominy
WHAT YOU NEED
- 4 oz. Cacique® Pork Chorizo
- 1 cup Cacique® Crema Mexicana
- ¾ cup Cacique® Queso Fresco
- 1 cup yellow onion, diced
- ½ cup red bell pepper, diced
- 1 Tbsp. garlic, minced
- 1 Tbsp. jalapeño, minced
- 3 cups cream-style corn
- 1 cup white hominy
- ½ cup roasted Anaheim chilies, peeled, seeded, and chopped
- 3 cups chicken stock
- Salt and pepper to taste
- ½ cup fresh cilantro, finely chopped for garnish
HOW TO MAKE IT
- In a large skillet, brown chorizo and onion on low heat for 10 minutes. Add pepper, jalapeño and garlic and continue to cook 2 minutes more. Add corn and hominy and simmer for 5 minutes, then stir in 1 cup of stock.
- Remove from heat and carefully purée in blender or food processor until almost smooth, leaving mixture somewhat chunky. Add remaining stock and Crema Mexicana. Return to heat and simmer for 5 minutes. Remove from heat and ladle into bowls. Garnish with Queso Fresco and cilantro.
