Fried Hominy & Chorizo Sausage

January 10, 2012
by Curt

Time again for one of those old favorite southern meals I remember to hit the frying pan. I’ll fry it up, write it down, and let ya’ll in on it so you can enjoy it as much as I do!

There are many small variations to how people do fried hominy that I’ve seen over the years, but I’ll show you how I enjoy it. I’ll be throwing a little bit of heat into this one. Just enough of a bite to know it’s there!

Fried Hominy & Chorizo Sausage


  • 1 (29 oz.) can hominy, drained (white or yellow)
  • 2 links Mexican chorizo sausage
  • 3 strips bacon
  • 3 cloves garlic, chopped
  • 3 green onions, chopped
  • 2/3 cup red onions, diced
  • cinnamon (to taste)
  • cumin (to taste)
  • salt (to taste)
  • black pepper (to taste)


  1. In a large skillet, fry the 3 pieces of bacon. Remove the bacon, chop it into small pieces and mix with the diced red onion. Set the bacon and onion aside for garnishing.
  2. In the skillet with the bacon grease, add the chopped garlic and green onions. Remove the chorizo sausage from the casings, and add this to the skillet. With a spatula, break up the sausage as it cooks into small pieces. Cook on medium high until the sausage is fully cooked.
  3. Now pour in the can of drained hominy and mix together. Lightly sprinkle with the cinnamon, cumin, salt and pepper. (Note: You'll need approximately 1/8 teaspoon of each spice.) Fry until hominy is browned and slightly crisped.
  4. Garnish with bacon pieces and diced red onions and serve.
  5. You can also throw on some diced tomatoes as I did, but not included in the recipe.