Hominy And Chorizo Chili



  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.