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1
Oil a 12-inch-wide by 3-inch-deep glazed pottery or other ovenproof casserole and set aside.
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2
Saute the sliced chorizo in a large skillet until lightly browned all over.
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3
You may need to do two batches.
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4
Drain itt on paper towels.
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5
Discard the rendered fat in the skillet and wipe it out with paper towels.
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6
In the bowl of a food processor, finely mince the garlic, then add the onions and pulse five or six times.
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7
Heat the olive oil in the skillet over medium heat and saute the onion and garlic for 5 minutes, stirring occasionally.
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8
Add the peppers and continue to saute another 5 minutes.
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9
Remove the skillet from the heat and add oregano through the hominy (using 2 tablespoons of the cilantro), stirring gently to combine.
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10
Add the cream,, 1 cup of the cheddar, and all the pepper jack cubes.
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11
Stir to mix well.
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12
At this point the mixture can be put into a bowl, covered, and refrigerated until you want to bake the casserole, or you can bake it right away.
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13
To bake, preheat the oven to 400 degrees Fahrenheit.
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14
Transfer the mixture to the oiled casserole, cover with foil, and bake 20 minutes.
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15
Remove the casserole from the oven, discard the foil, and top the casserole with the remaining cheddar.
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16
Bake, uncovered, an additional 10 minutes, or until the cheese is melted.
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17
Scatter the remaining cilantro on the surface before serving.
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18
Serve hot from the baking dish.
