Makes 8 Servings
- 8 oz poblano peppers
- 1 medium onion, minced
- 6 tablespoons vegetable oil
- 8 oz Spanish chorizo, cut into small dice
- 2 red bell peppers, cut into small dice
- 2 garlic cloves, minced
- 2 lb canned hominy, drained
- 1 1/2 cups half-and-half
- 1 cup barbecue sauce
- Salt, as needed
- Ground black pepper, as needed
- 1/2 cup chopped cilantro
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup 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.