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Hominy And Chorizo Chili

Ingredients

• 1 1/2 pounds fresh or 1 pound hard (cured) chorizo sausage links
• 1/4 cup water
• 1 tablespoon olive oil
• 3 cups chopped onion
• 6 cloves garlic, minced
• 1 1/2 cups chopped carrot
• 3/4 cup chopped green sweet pepper
• 1 teaspoon thyme
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans hominy, rinsed and drained
• 1 14.5-ounce can reduced-sodium chicken broth
• 2 tablespoons tomato paste
• 2 cups grape tomatoes, halved
• Snipped fresh oregano

Directions

1. In a 12-inch skillet over medium-high heat, bring sausage and the water to boiling.
2. Cook, covered, for 15 minutes, turning occasionally.
3. Cook, uncovered, for 8 to 10 minutes, turning to brown.
4. Cool for 5 minutes on cutting board.
5. Diagonally cut into 1/2-inch slices.
6. In a large Dutch oven heat oil over medium-high heat.
7. Add onion, garlic, carrot, sweet pepper, and thyme and cook for 7 to 8 minutes, stirring occasionally, until almost tender.
8. Stir in chili powder and paprika.
9. Cook for 30 seconds.
10. Add cooked sausage and cook for 1 minute.
11. Add hominy, broth, and tomato paste.
12. Bring to boiling.
13. Reduce heat to medium.
14. Simmer, covered, for 10 minutes, stirring occasionally.
15. Stir in tomatoes.
16. Cook for 2 minutes, until tomatoes just begin to wilt.
17. Top each serving with oregano.

Attribution