Ingredients

The following ingredients have 10 Servings
  • 4 cups cornbread
  • 1/2 stick unsalted butter
  • 1/2 onion, (diced)
  • 2 poblano peppers, (roasted, peeled and diced)
  • 1/2 lbs. pork chorizo
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 2 cloves garlic, (minced)
  • 1-8 oz. package Mexican cheese
  • 1 cup chicken stock

Instruction

  • First, preheat the oven to 350 degrees. Crumble the cornbread and place it in a large bowl; set aside.
  • Heat the butter in a skillet over medium heat, add the onion, poblano peppers and garlic and cook for about 1 minute, until soft. 
  • Add the chorizo and cook until it starts to brown; about 5-10 minutes. Add the cumin, salt and chili powder. If you like more spice, feel free to add more chili powder.
  • Pour the chorizo mixture over the cornbread and add the cheese. Mix gently until the cornbread is coated with the chorizo mixture. Be careful not to over mix.
  • Add the chicken broth, a 1/4 cup at a time, mixing, until the stuffing is all wet. Again, be careful not to over mix - all mixing should be done very gently. Add more broth if it seems too dry. Pour the mixture in a baking dish and cover with a lid or aluminum foil.
  • Bake the stuffing for 45 minutes to an hour, or until it's hot all the way through. Remove the foil/lid for the last 15 minutes to crisp up the top (optional but recommended).