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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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), and this stew is the result of cooking up part of that batch. Very rich and tasty. Ingredients:
3 cups hot water |
3 teaspoons beef bouillon |
2 cups chopped cabbage |
1 (15 ounce) can yellow hominy, drained |
1 (7 ounce) can minced mild green chilies, with liquid |
1 cup minced yellow onion |
2 stalks celery, chopped |
2 teaspoons minced roasted garlic |
1/2 cup chopped roasted red peppers or 1/2 cup yellow bell pepper |
1/8 teaspoon fresh ground black pepper, to taste (or black or pink or green mixture) |
2 teaspoons extra virgin olive oil |
1 lb fresh chorizo sausage, removed from the skin |
salt and pepper, to taste |
chopped fresh cilantro, for garnish |
sour cream, for garnish |
shredded cheese, for garnish (cheddar, monterey jack, pepper jack, etc) |
Directions:
1. In the crock pot on high temperature, dissolve the bouillon in the hot water.
2. Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
3. Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
4. Add cooked chorizo to the crock pot.
5. Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
6. Add salt and pepper to taste, add your favorite garnishes, and enjoy.
7. Serve along with nice crusty bread or- even better- cornbread!
8. Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).
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