Chorizo, Bean, Hominy, Poblano Casserole

Chorizo, Bean, Hominy, Poblano Casserole

6 poblano peppers, seeds removed, blistered and skin removed
1/3 pound chorizo, broken up small and sauteed 
1/2 onion chopped fine
5 garlic cloves minced
6 tomatillos chopped in 6ths
6 cherry tomatoes chopped in half
1 can hominy, drained
1 can New Orleans style red beans
1/2 pound grated mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried oregano

Begin by deseeding the poblano peppers and cutting them in half. Preheat oven to 425 F. Oil each pepper half, front and back. Place on parchment paper on a sheet pan. Bake for 30 minutes turning once to get both sides charred. Place blistered peppers in covered bowl to steam for 20 minutes making it easier to remove skins.

Meanwhile sauté chorizo for 10 minutes then add chopped onion, tomatillos and cherry tomatoes. Cook for another ten minutes adding garlic last 2 minutes. Add spices to mixture. Last add hominy and red beans. Next add poblano peppers cut up into half inch pieces. Stir gently to mix all ingredients well.

Oil an 8x8 baking dish, add half of chorizo mixture. Next add a layer of grated cheese. Add remaining chorizo mixture and last top with grated cheese. Bake covered in a 350 F oven for 30 minutes to heat all ingredients and melt the cheese. Let cool for 15 before serving. You might have noticed I am using a lot of canned goods. I have these on hand and am using them before the expiration dates.