8 Servings 30 min Cook
2 Cup Corn
1 Tsp Olive Oil
1 Large Tomatoes
4 Oz Pork And Beef Chorizo
1 Small Onions
3 Cloves, minced Garlic
2 Cup Water
1 1/2 Cup Chicken Broth
1 Cup Cornmeal
1 3/4 Tsp Salt
Remove the seeds from tomato and dice.
Finely chop onion, mince garlic.
Set aside until recipe calls for it.
Puree corn in a food processor until smooth.
Heat oil in a large saucepan over medium heat.
Add chorizo and cook, stirring and breaking up with a spoon, until darkened in color, 2 to 4 minutes.
Add tomato, onion and garlic; cook, stirring occasionally, until the onion is softened, 3 to 4 minutes.
Stir in water, broth, cornmeal, salt and the pureed corn.
Bring to a simmer.
Cook, adjusting the heat to maintain a gentle simmering bubble and stirring occasionally, until thick and creamy, 15 to 20 minutes.
