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- 1 1/2 pounds fresh or 1 pound hard (cured) chorizo sausage links
- 1/4 cup water
- 1 tablespoon olive oil
- 3 large onions, chopped
- 6 cloves garlic, minced
- 3 medium carrots, chopped
- 1 large green sweet pepper, chopped
- 1 teaspoon fresh thyme
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 3 15 ounce can hominy, rinsed and drained
- 1 14 1/2ounce can reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 1 pint grape tomatoes, halved
- Snipped fresh oregano
1. In a 12-inch skillet over medium-high heat, bring sausage and 1/4 cup water to boiling. Cook sausage, covered, for 15 minutes, turning occasionally. Uncover; cook for 8 to 10 minutes, turning to brown. Cool for 5 minutes on cutting board. Diagonally cut in 1/2-inch slices.
2. In a large Dutch oven heat oil over medium-high. Cook onions, garlic, carrots, sweet pepper, and thyme for 7 to 8 minutes, stirring occasionally, until almost tender. Stir in the chile powder and paprika; cook for 30 seconds. Add the cooked sausage; cook for 1 minute. Add the hominy, broth, and tomato paste; bring to boiling. Reduce heat to medium. Simmer, covered, for 10 minutes, stirring occasionally. Stir in the tomatoes; cook for 2 minutes, until tomatoes just begin to wilt. Top servings with oregano.
- If you can only find the hard or "cured" kind of chorizo, substitute half the amount called for in the recipe and cut it into 1/2-inch pieces. Skip the first step and saute the chorizo in the oil in the Dutch oven, then add vegetables and follow the recipe as written except for the adding the sausage, which has already been done.
- Servings Per Recipe 8,
- cal. (kcal) 576,
- Fat, total (g) 36,
- chol. (mg) 75,
- sat. fat (g) 13,
- carb. (g) 37,
- Monosaturated fat (g) 17,
- Polyunsaturated fat (g) 4,
- fiber (g) 7,
- sugar (g) 9,
- pro. (g) 25,
- vit. A (IU) 4567,
- vit. C (mg) 30,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1456,
- Potassium (mg) 774,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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