How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken, Chorizo, and Hominy Stoup?

You need 14 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan, 1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons, 1 teaspoon ground cumin, 1/3 palmful, 1 teaspoon ground coriander, 1/3 palmful, and more.

Is Chicken, Chorizo, and Hominy Stoup suitable as meat & poultry?

Yes, Chicken, Chorizo, and Hominy Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken, Chorizo, and Hominy Stoup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Chorizo, and Hominy Stoup Recipe

Name: Chicken, Chorizo, and Hominy Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons; 1 teaspoon ground cumin, 1/3 palmful; 1 teaspoon ground coriander, 1/3 palmful; 1 bay leaf; 1 large onion, chopped; 3 large garlic cloves, chopped; 3 celery ribs, chopped; 1 chipotle chili in adobo, finely chopped; Salt and black pepper; 1/2 bunch kale, washed and trimmed of thick stems, leaves coarsely chopped; 1 15-ounce can hominy; 1 quart chicken stock; 1 1/2 to 2 pounds chicken tenders, cut into bite-size piece

Chicken, Chorizo, and Hominy Stoup

Eats Now Editorial Team · 248 kcal · Meat & Poultry

Chicken, Chorizo, and Hominy Stoup – a delicious recipe with EVOO, sausage, ground cumin, ground coriander, bay leaf, onion. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Chicken, Chorizo, and Hominy Stoup

How did you like this recipe?

Frequently Asked Questions