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Green chile hominy casserole with chorizo

Green chile hominy casserole with chorizo | Homesick Texan

My grandma thinks I am incapable of making any recipe without chile peppers. And she finds this very amusing. Take our conversation about hominy casserole the other day. As she was telling me her recipe she paused and then said while laughing, “Say, I have an idea. Do you have any chile peppers? I bet that would make this recipe even better!”

Well, it’s no secret that I love chile peppers. So much that I’m pretty certain my grandma’s theory is true. But, hey, I’m a Texan, what can I say?

But back to this hominy casserole—when I was at my grandma’s house in July, she had provided me with a fat file of recipes she’s collected over the years. There were a bunch of gems and some strange ones as well. I will definitely be making her batch of apricot bread but Aunt Margaret’s meat concern casserole sort of gives me pause. No matter, I love recipes and made a ton of copies to bring back to New York. But I forgot to copy one I was very interested in cooking—grandma’s recipe for hominy casserole.

Green chile hominy casserole with chorizo  | Homesick Texan

Hominy casserole, which at it’s most basic is simply a mixture of hominy with sour cream and cheddar cheese, is an old-fashioned Southern side dish you don’t see that often anymore. Grandma made hers often in the 50’s and 60’s as it was both hearty and a great portable dish to bring to potlucks. But when I asked her why she stopped making it she admitted that she’s not the biggest fan in the world of hominy.

Hominy, which is corn that’s been treated with the mineral lime, is the foundation for both grits and masa, making this grain both distinctly Southern and Southwestern. It has a chewy soft texture and a toasted nutty flavor, a combination that can be unusual but one I find strangely addictive.

Grandma’s hominy casserole is the classic rendition of the dish, though she also shared with me one that was a bit more gussied up with olives and pimentos. For my version of hominy casserole I decided to do a bit of a hybrid, adding roasted poblano chiles, jalapeños, cilantro and garlic to the standard sour cream and cheese base. I also threw in some chorizo, which elevates this casserole to a main dish if you like, though it can work quite well as a decadent side dish, too.

Green chile hominy casserole with chorizo  | Homesick Texan

The best thing about this creamy casserole, however, is that it’s a snap to make and a one-skillet dish, which makes it perfect for a quick weeknight supper. Though I find it extravagant enough that you could also share it with company and I guarantee they wouldn’t complain.

Green chile hominy casserole with chorizo | Homesick Texan
4.72 from 7 votes

Green chile hominy casserole with chorizo

Author Lisa Fain


  • 2 poblano chiles
  • 1 teaspoon vegetable oil
  • 1/2 pound Mexican chorizo,removed from casing and crumbled
  • 1/2 medium yellow onion, diced
  • 2 jalapeños, seeds and stems removed, diced
  • 4 cloves garlic, minced
  • 2 15-ounce cans hominy, drained
  • 8 ounces sour cream
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup cilantro, chopped
  • 2 teaspoons lime juice
  • 2 cups 8 ounces shredded cheddar cheese
  • Salt
  • Pepper


  1. Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and cut dice chiles.

  2. Preheat the oven to 350° F.

  3. On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

  4. Remove the skillet from the heat and add the diced poblano chiles, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.

  1. Yum! This sounds like the perfect combination of delicious and easy. I'll be adapting a vegetarian version of this very soon!

  2. This sounds terrific! I'm with you in that green chiles make just about everything better! I will have to buy some hominy the next time I see it.

  3. I will confess to not being fond of kernel corn on, or off, the cob (which is a mortal sin if your dad is from Iowa, as mine is), but I've yet to meet a form of processed corn I don't like: Corn meal, masa, hominy, grits, Fritos, cornbread, tortillas, polenta . . . you name it, I'll eat it.

    I'm all over this one.

  4. Celeste

    Lisa, I'm going to have to agree with your grandmother on your love of cooking with chiles! I've never had hominy but maybe this is something I need to correct. I'm going to remember this next time I need a dish to take.

    I can hardly wait to hear what you found in the file of old recipes! I know there'll be some good stories.

  5. My mom used to make something that I remember only as having hominy, onions, chiles, melted cheese. This was pre-microwave, so it was definitely a baked dish. I loved that growing up, so this sounds wonderful to me.

  6. Rachel–It is indeed! And I think it can easily be made vegetarian.

    Phoo-D–I agree, that and bacon!

    Little Black Car–It's funny how processed corn tastes so little like regular corn. And Amen to Fritos!

    Celeste–There were a lot of great recipes–I can't wait to share them.

    The Country Cook–It is addicting, isn't it? I just adore that toasted flavor.

    Kalyn–That sounds a lot like my grandma's recipe and this one, too! Delicious! And you should probably always bake or boil hominy–I think it would get kind of too rubbery if it were microwaved.

  7. This sounds like comfort food at it's best! I can't wait to make it!

  8. I love hominy casserole! But I've never added chorizo! Thanks for the idea 🙂

  9. I don't remember seeing any chili peppers in the chocolate chip cookies. Of course, you already had the bacon grease in it, so you might not have wanted to put two unusual ingredients in them . . .

  10. If I could find hominy here in Toronto, I'd surely give this a go.
    Maybe try online to see who can supply me or shuffle down to Buffalo. Other than that , recipe looks delicious.

  11. Looks delicious and I'd love to try. I actually think it's something my kid would eat. Where did you find hominy in NYC? I can't find it in Brooklyn.

  12. I LOVE hominy! I think it's a little addicting, too. It has a sort of buttery taste that goes so well with any sort of Mexican food. We eat it in our home often. I'm sure my husband would absolutely love this recipe…I'm bookmarking it! –

  13. Anonymous

    You mindreader, you:) I was just thinking about something like this earlier today.

    Thanks and have a good night.

  14. Calistalee–It is indeed one comforting dish! It's cold in NYC and I had leftovers for dinner and it warmed me up immediately!

    DessertforTwo–You're very welcome. I think chorizo, much like bacon and green chiles, makes so many dishes better.

    Janus–There was a bit of cayenne.

    Tommy–Do they sell Goya products in Toronto? They have canned hominy and if not in Toronto I bet in they'll be in Buffalo–that brand is in all the major stores in NYC.

    Anne–Goya makes it and if your store as a Goya shelf or two I bet you'll find it. And Whole Foods sells it, too, along with all Mexican/Hispanic markets.

    Anon–We're in synch. Enjoy!

  15. OMG! another perfect comfort food recipe with chiles and chorizo. But I can't agree with the number of suggested servings – I want to keep it all for myself, one big single serving, and lotsa leftovers to reheat when no one else is around.

  16. hi lisa, got inspired from your blog. I've been meaning to try hominy for ages. I've found a recipe for a stew using hominy, black-eyed peas and ham. Do you only use canned hominy? I've seen dried hominy (on the net, not in Australia) and it seems to take a bit of preparation!
    Anyway, I bought my can of hominy and my black-eyed peas at lunchtime, so going to cook up a storm at the weekend.

  17. oh my GOD this sounds WICKED thank you !!

  18. The only way I had eaten hominy was boiled with butter, salt and a lot of black pepper.
    Now my better half will only eat it fried. New to me. Drain all water, put in skillet and cook until dry and starts to stick to pan.

  19. I love your "chewy and toasted nutty" description of Hominy. I too find it addictive. Thanks so much for this recipe. I've started planning a Sunday football party menu. I do believe this will go great with my Chipotle sliders.

  20. Hi Lisa! You mention in your article that your Grandmother served it as a side dish. What would she serve with it? Just any grilled meat? Curious! We LOVE hominy at our house…mostly in pozole, but have always wanted to try it in other forms. We will see if the huzband will go for it! Your advice on what to serve it with would be great…for me, personally, I am thinking, this and just a warm corn tortilla…yum!

  21. SeattleDee–Ha! That does happen sometimes!

    Deb–I do only used canned hominy, but that's because it's hard to find fresh or even dried here in NY. And that stew sounds amazing!

    Kristine–You're very welcome, enjoy!

    FrankB–That sounds wonderful–I can't wait to try it that way!

    Lee Ann–I could eat it like popcorn.

    The Fierros–It would go well with grilled meats, steak, chicken or a pot of beans.

  22. Hey – is "meat concern casserole" supposed to be meat *concert* casserole? If you meant "meat concern", please say what that is, I'm clueless.

  23. I have inherited my dad's love for hominy. No one else in my family is that crazy about it though. This recipe sounds so good, think I will try it over the weekend. You sure come up with some dandies.
    I have my mom's recipe file and some of them are pretty old. I have her old cookbooks too which I dearly treasure. She made little notations on certain recipes that Clint (my dad) liked. On one pecan pie recipe she wrote: "clint liked this one, not so sweet" She always said she could make anything sweet and tell him it was cobbler and he would like it.LOL

  24. Wow,this sounds really tasty!Just the thing to get me to like hominy/pozol/mote.It's so widely eaten that for sure I'm missing something!

  25. Yes Lisa, Goya is widely available in Toronto. I'll just have to look harder I guess. I suspect I will find it in an ethnic market.

    btw, Goya Adobo seasonings are the bomb.

  26. A tasty one skillet meal! Thank you for the inspiration.

  27. This is the dish I've been waiting for you to post. I've got a dozen beautiful poblanos and I didn't know what to do with them. Thanks, I can't wait to try it.

  28. I was born and raised in California but came to Texas 35 years ago. The two foods that I always considered to be quintessentially southern are grits and hominy. I went for over 25 years living here without touching either one, thinking they had to be bad, just look at what they are called! Then, I had a bowl of posole and was bowled over by the hominy! Who knew it was just about the best thing since sliced bread? It wasn't until about 4 years ago that I tried grits, specifically Jon Bonnell's Roasted Green Chili Cheese Grits…to die for (and he will give you the recipe)! Can't get the hang of the chorizo, though. Do you have any suggestions for another type of sausage to go with this?

  29. I know, I've already commented on this post, but this dish has been in my mind all morning, ever since midnight. I can almost taste it's peppy, spicy yet mellow flavor. So now it can't wait until the weekend. I'll pick up some cilantro on the way home and it's on the menu tonight (and I'll be kind and share with my husband!) Corn, chiles, cheese and chorizo – oh my.

  30. Did you use Spanish or Mexican chorizo? I'm inclined to think Mexican because I'm from Houston and that's what you see everywhere, but the one in my fridge is really soft so I'm not sure how you would crumble that…?

  31. Standish–Meat concern involves ground beef, corn and Worcestershire sauce. Not my kind of thing, really.

    Brenda–Aren't those old recipes a treasure? And I love that your dad's name is Clint! Such a Texan name! One of my first boyfriends was a Clint.

    jeff–If this doesn't change your mind, nothing will!

    Tommy–I'm sure you'll find some! And would you believe I've never used Goya adobo seasonings? That must change!

    Farmer Jen–I'm a big fan of one-skillet meals.

    Stephen–This will help you with those poblanos.

    Teresa–You could use hot Italian sausage out of the casing and crumbled or bacon, if you like. Or just omit it–the dish is still good vegetarian style.

    SeattleDee–Hope y'all enjoy it!

    Shelbyriff–Mexican chorizo. Maybe crumble is not the best term, but just squeeze it out of the casing and break it up a bit.

  32. margaret

    My favorite quick casserole is smoked sausage, hominy, Rotel tomatoes and canned diced tomatoes. I quarter the sausage and brown it first, then dump everything else in. Fast and addicting. I call it Pseudo Posole.
    But I'm going to try yours too. I LOVE hominy.

  33. Anonymous

    We made hominy when I was a kid growing up in North Louisiana. My mother and grandmother, my little sister and me. We had a huge cast iron cauldron. Lots of wood ashes involved. Great stuff. Love hominy.

  34. I made this last night and it was amazing! Husband proclaimed it "a perfect food" since it contained his beloved hominy, chiles, sour cream…well, you get the idea. He's even asked me to make it for holiday dinners this year. Super easy and super tasty! Thanks for the recipe-

  35. Margaret–Oh, my! That sounds terrific!

    Lisa–I'd like to try making it from corn sometime myself. What a great memory!

    Jyll–Hurrah! I'm so pleased that y'all enjoyed it! And I think that it will be perfect for the holidays, I definitely plan on serving it at our dinners.

  36. Love your blog!!! I'm from Odessa and now live in MN. Your recipes are great! TY

  37. Anonymous

    I'm a native Texan just discovering this wonderful blog. But I must say — aren't grits and hominy quintessentially UN-Texan foods? I remember growing up in San Antonio and then later Dallas, and correcting Yankee friends and family who (I thought) incorrectly assumed that Texans were bigtime hominy/grit eaters. Am I wrong?

  38. Although I write about people who considered beans a feast, I actually found myself thinking today about your website: "I can't go there. It will make me hungry!"

    And it did.

  39. @Anonymous – I remarked that hominy and grits are quintessentially SOUTHERN, not Texan. But…I do have to say that from the day that I moved to Fort Worth I have seen grits on breakfast menus all over the area, including Dallas, Austin, San Antonio, etc. so I would have to say, yes, grits are quintessentially Texan. My first experience with hominy was in New Mexico, but I think it is still considered a Southern food, maybe not a Texan food per se, but yes, Southern.

  40. I made this tonight and it was even better than we thought it would be. Perfect Saturday = pumpkin bread, a Longhorns win, and hominy casserole. Thank you!

  41. I fell in love with hominy after tasting a dish of posole at a Mexican friend's house. Never had it since, but longed for it. Then of course grits were an experience i had in Vicksburg, Mississipi and I loved them with cheese and a few slices of bacon on the side.

  42. Fayrae–Thanks!

    Anon–Texas is a big state and while grits and hominy may not be identified with Texas as much as say, chicken-fried steak, barbecue and the Tex-Mex combo plate, I do consider grits and hominy foods that Texans eat.

    Shelley–Ha! Glad I made you hungry!

    Teresa–Texas is a big place!

    Mijke–You're very welcome! Glad y'all enjoyed it!

    Tasteofbeirut–They are wonderful with cheese!

  43. Priscilla

    Made this last night and loved it! I tried it because I wanted to use up a package of Soyrizo I had bought. It really worked and now I have a new pot-luck dish that will please vegetarians! Thanks!

  44. i have to tell ya – i just got back from a conference in dallas and from visiting one city, i'll have to say, Texas is awesome! would love to check out some other cities, that's for sure!

    i love hominy, and i'm sure most everything would taste better with chili peppers ;).

  45. This was a big hit at our neighborhood Sunday football watch potluck. Even the hominy-haters liked it! As usual, your recipe (and you) rock!

  46. Hi Lisa,
    I made the hominy and ham stew at the weekend that I mentioned. First time with hominy and it was delicious. I've blogged about it if you're interested.

    Now I'm an old hand with hominy, I'll be giving your hominy casserole a shot!

  47. Frank M

    Made this Sunday-it was great!

  48. I stumbled upon this recipe last week and decided to make it for brunch on Sunday. To make it a brunch-like main dish, I simply pulled the skillet out of the oven after 12-13 minutes, made six little indents, cracked eggs into the indents, and stuck it back in the oven for the remaining time. Was super easy and apparently tasty since there wasn't a morsel left. Thanks for the inspiration!

  49. Priscilla–So happy ya'll loved it! And good to know it's great with Soyrizo–I've been meaning to try that stuff.

    Heather–You have to visit Austin, San Antonio and Houston now!

    Texasann–Excellent news! Pleased to hear it was a hit!

    Deb–Isn't hominy wonderful? Glad to hear you're an old hand now!


    SummerEllen–I love that idea! I'll definitely be trying that next time. Thanks for letting us know about your brilliant variation!

  50. Hominy looks identical to what we call samp over here. It's like a whole new world just opened up for me!

  51. I actually just tried hominy a couple years ago – I love that it kind of absorbs any flavor that's with it.

    I recently made a green chile sauce for breakfast burritos using poblano peppers.

    I can handle the heat (in fact, my husband accuses me of already burning off all my taste buds at this point!) and was surprised when I tried this sauce that it was WAY too spicy! I ended up having to add buttermilk to the sauce to tone it down – can you suggest a more mild chile to use?

  52. I love to put chiles in everything too.

  53. Kristen Tucker

    I made this the other night and it was so good that after the first mouthful my husband proposed to me again. lol 🙂 It was so absolutely fabulous. Thank you for sharing it!!!

  54. This was really nice! Thank you for posting it:)

  55. Love hominy so will be trying this on a nice cool fall evening soon!

  56. I love hominy and made a hominy green chili cheese casserole for my Mr. this week…. I didn't think he'd like it- but he did… so much that he asked me to make it again at Thanksgiving!

  57. I finally got around to making this and was not disappointed ; it was fantastic ! My version looked a little different(more cumin,possibly another type of cayenne made it browner) but it tasted great ! There were no leftovers , and I was asked for the recipe. Thanks , Lisa !

  58. Chilewheel

    Like so many, I spent a lot of time thinking about this recipe after first seeing it. Finally made it last night for hard core Tex-Mex and hominy lovers. Very enthusiastically received! The only additions were some leftover mixed shredded pork and refrieds in the filling, and on top, some crumbled leftover fried tortillas, processed with the topping cheese to add a little texture and add some eye appeal. All this southern food loving German born boy can say is "ausgezeichnet!"

  59. Made a delicious version sans chorizo as I'm vegetarian. thanks for the recipe. Everything I make from this blog turns out perfectly. I can't wait for the cookbook!
    Tommy, if you happen to read this you can find cans of hominy at La Tortilleria on Dufferin near Bloor (along with incredible fresh corn tortillas and a huge selection of dried chiles among other things) . They have another location in Kensington Market, but I'm not sure if that one stocks as many groceries

  60. Fabulous! *VEGETARIANS* I made it with the soy chorizo from Trader Joe's, which is blah in some thing (eggs, for instance) but worked well in this dish. Yum!!

  61. Made this tonight for my very own homesick Texan, Jason. Big hit. Going in the permanent repetoire!

  62. One of my favorite side dishes ever! I have made it several times for parties and I always get compliments on how good this is. Even my mexican mother in law thinks this is great and shes hard to please! Thanks for this recipe!

  63. LOVED the hominy casserole and will definitely make it again and again. BUT no way did I find it "quick"! Probably that's because I'm old now, and everything takes me at least three times longer than it used to. Preparing that many (14) ingredients and doing all the stove top cooking as directed took almost an hour and a half, NOT including the oven time! However, the end result more than justified the time spent. Unlike your grandma, I am a huge fan of hominy — both the texture and the flavor, and this is the best dish of its type I've ever had!

  64. Joan from Idaho

    Made this last night and couldn't stop eating it. Was one of the best casserole dishes I've ever made. My husband loved it. Just enough left over for one more meal. This is a keeper recipe!

  65. I made this casserole today for a small dock party here in Mazatlán. It went over really well. It was delicious. Had that good, "comfort food" quality that is ubiquitous to Tex-Mex food. I had to substitute white Chihuahua cheese for the cheddar as cheddar is nearly impossible to find down here but the local cheese worked just fine. Thanks so much. Can't wait to try out a bunch more recipes.


  66. Anonymous

    This dish would be pretty hard to make not taste good. LOL I think I'm dyslexic with new recipes and I forgot all about the chilies. Plus I was trying to halve it, but didn't halve the chorizo and it was still great! 🙂 I also thought about eggs going good with it, but love SunmmerEllen's idea. Some warm flour tortillas would also go great!

  67. Eva in Kansas

    Wow! So many great comments on this one. Not sure if anyone mentioned using soy chorizo for the vegetarians but even though I am not vegetarian, I really enjoy Trader Joe's soy chorizo. I was looking for a hominy and chorizo recipe using eggs, which I have made in the past and really enjoyed. But this one sounds wonderful. What if I added eggs and made it into a breakfast casserole?

  68. It looks like you are using white hominy here. Is there a difference between this & yellow?

  69. Tim–The only difference is the color.

  70. I love veganizing your recipes. They re always delicious (and yes, chiles are always a good idea!)

  71. Anonymous

    I never ate hominy growing up, never heard of it. Found it as an adult and I love it!!! Thanks for the recipe, as I am always open to trying new tastes.

  72. Are you supposed to drain the hominy? Rinse it or anything?

    • Lisa Fain

      Jason–Yes, it should be drained. When I switched my site to WordPress, that instruction seemed to get lost! Thank you for noticing.

  73. I Needed to tell you that this is the 3rd time I have made this & we love it. How could you not with this list of ingredients!

    • Lisa Fain

      Carol–I’m so glad y’all enjoy it! I agree, you can’t go wrong with cheese, chiles, chorizo, and hominy.

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