BBQ Hominy Stew

Name: BBQ Hominy Stew
Yield: Yield: 8 Portions
Ingredients: ½ cup/24 g coarsely cut cilantro; 1 fl oz/28 mL lemon juice; Salt, as needed; Ground black pepper, as needed; 6 oz/170 g finely grated Cheddar cheese; 8 oz/227 g minced onions; 8 oz/227 g Spanish chorizo, cut into small dice; 3 fl oz/90 mL vegetable oil; 2 garlic cloves, minced; 8 oz/227 g small-dice red pepper; 2 lb/907 g canned hominy, drained; 8 oz/227 g poblano peppers, roasted, peeled, cut into small dice; 1 cup/240 mL barbecue sauce (from scratch or commercial); 1½ cups/360 mL half-and-half; 1 cup/240 mL barbecue sauce (from scratch or commercial); 1 cup/240 mL barbecue sauce (from scratch or commercial)

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 oz/227 g minced onions
3 fl oz/90

Stew
Street Food

Method

In a rondeau, sweat 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 sweat until the pepper becomes tender, 1 to 2 minutes. Add the poblano pepper and sweat for 1 minute, until tender.
Add the hominy, half-and-half, an