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1
Preheat broiler to high and lay poblano chiles on small baking sheet. Broil, turning occasionally, until blackened on all sides (alternatively, you can blacken chiles directly on open flame of gas burner). Adjust oven rack to middle position and set oven to 350u00b0F. Transfer chiles to bowl and cover with kitchen towel or plate. After 10 minutes, remove skins, stem, and seeds. Rinse and dry flesh. Cut into 1/2-inch dice.
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2
Meanwhile, preheat oven to 350u00b0F. In 10-inch cast iron skillet, heat vegetable oil until shimmering. Add chorizo and cook, breaking up until crumbled and stirring occasionally, until brown and crisp, 8-10 minutes. Remove with slotted spoon to plate lined with paper towels to drain, and pour off all but oneteaspoon fat from skillet.
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3
Add onions and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, one minute longer. Add the cumin, cayenne, diced poblano chile, and chorizo, and stir to combine. Add hominy, sour cream, cilantro, lime juice, and half the cheese. Stir until well-combined, then season to taste with salt and pepper. Top with remaining cheese and bake until brown and bubbling, about 30 minutes. Allow to cool slightly before serving.
