Hominy and Chorizo Risotto Recipe
Food Recipes | Christmas | Easter | Fusion | Mexican | Sides | Spanish | Thanksgiving
This Hominy and Chorizo Risotto was inspired by a dish at Urban Wren in Greenville, SC.
Does it taste like how they did it? Kinda.
Is it still tasty af? For sure.
Did we intentionally use Spanish instead of Mexican chorizo? Yes.
Should we have used dried hominy instead? Only if we wanted to get away with calling it risotto. Because then we would’ve prepared it risotto-style by stirring in broth slowly over a half hour or so.
But our version is easier to make and still tastes like your new favorite year-round side.
PREP TIME
10 mins
COOK TIME
50 mins
SERVINGS
5-6
Ingredients
- 1 cup Spanish chorizo
- 1 Tbsp oil
- 1 onion, diced
- 1 head garlic, minced
- 4 cups canned white hominy
- 1 cup dry white wine
- 4-5 cups chicken broth (cover whole time)
- 1/4 cup queso fresco, finely crumbled + more for garnish
COOKING INSTRUCTIONS:
Hominy and Chorizo Risotto
- In a large pan over medium-high heat, brown chorizo until fully-cooked. Remove from pan and set aside while retaining chorizo fat in pan.
- Add onions and sauté until tender. Add garlic and cook until fragrant, about 1 minute.
- Add hominy, wine, and chicken broth. Bring to heavy simmer then reduce heat and cover. Continue to heavily simmer for 10 minutes. Remove lid and heavily simmer for another 30 mins or until about 3/4 to 1 cup of liquid remains in the pan.
- Stir in chorizo and queso then cook on medium heat for another 2-3 minutes. Remove from heat and garnish with a dusting of more queso fresco. Serve immediately.f
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