Recipe and photo courtesy of Culinary Institute of America
Makes 8 Servings
8 oz. poblano peppers
1 medium onion, minced
6 T. vegetable oil
8 oz. Spanish chorizo, cut into small dice
2 red bell peppers, cut into small dice
2 garlic cloves, minced
2 lbs. canned hominy, drained
1½ c. half-and-half
1 c. barbecue sauce
Salt, as needed
Ground black pepper, as needed
½ c. chopped cilantro
2 T. freshly squeezed lemon juice
¾ c. finely grated Cheddar cheese
Preheat a broiler to high. Cut the poblano peppers in half and remove the stems and seeds. Place on a baking sheet, skin-side up, and broil until charred all over, about 10 minutes. Transfer to a bowl, cover, and let sit for about 10 minutes to cool slightly. When cool enough to handle, peel the peppers, then cut into small dice and set aside.
In a large saucepan or pot, cook the onions in the vegetable oil over moderate heat until very tender, about 5 minutes. Add the chorizo and render over moderate heat for 3 minutes. Add the red pepper and garlic and continue to cook until the pepper becomes tender, 1 to 2 minutes. Add the poblano pepper and cook for 1 minute, until tender.
Add the hominy, half-and-half, and barbecue sauce, and simmer gently until the mixture resembles a stew, about 10 minutes. Adjust the seasoning as needed with salt and a generous amount of black pepper. Stir in the cilantro and lemon juice.
Transfer the mixture to a baking dish. Sprinkle the cheese on top and bake in a 375°F oven until the stew is bubbly and the top is well browned, 10 to 15 minutes. Allow to rest for 10 minutes after baking and serve in a bowl.