Chorizo Sausage and Hominy Casserole

 

Ingredients

· Vegetable oil or pork lard

· 2 1/2 cups canned hominy, liquid reserved

· 1 tablespoon salt

· 1 1/4 pounds Mexican-style chorizo sausages, in natural casings

· 1/4 pound Monterey Jack cheese, shredded

· One 5-ounce can evaporated milk

· 1/2 cup sour cream or crème fraiche

 

Steps

1) Preheat the oven to 350°F. Lightly coat a 12x9x2-inch baking casserole with oil or lard.

2) Place the hominy with liquid and the salt in a large pot and cover with water. Ring to a boil over high heat, then reduce the heat to medium and cook at a gentle boil until the hominy is a little more tender, about 15 minutes. Add the sausages and cook 30 minutes with the hominy.

3) Transfer the sausages to a cutting board. Using a slotted spoon, transfer the cooked hominy to the baking casserole, saving 1/4 cup of the cooking liquid. Cut the sausages in half. Arrange the sausages on top of the hominy. Sprinkle the cheese on top and then sprinkle the evaporated milk over the cheese. Sprinkle with the reserved 1/4 cup of hominy cooking liquid. Bake until the cheese has completely melted and the sides are bubbling, about 30 minutes. Serve hot with sour cream or crème fraiche. 

 

From: Bake Until Bubbly: The Ultimate Casserole Cookbook

By: Clifford A. Wright