Give Comfort Food Classics an Authentic Mexican Twist - Oregon Beach Magazine

Ingredients

• 2 tablespoons olive oil
• 1 large white or yellow onion, finely chopped
• 1 teaspoon kosher salt, plus additional, to taste (optional)
• 1 package (9 ounces) Cacique Pork Chorizo
• 2 teaspoons smoked paprika
• 1 teaspoon dried Mexican oregano
• 1 container (16 ounces) Cacique Medium Homestyle Salsa
• 1 quart chicken stock
• 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced
• 1 can (25 ounces) white hominy, drained and rinsed
• 1 lime, cut into wedges
• 3/4 cup crumbled Cacique Ranchero Queso Fresco
• 1/2 cup chopped cilantro
• 3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed
• water
• 6 bacon strips, chopped
• 1 package Cacique Pork Chorizo
• 12 ounces Cacique Crema Mexicana
• 1/2 cup butter, cubed
• 1 1/2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup Cacique Oaxaca or Queso Quesadilla, shredded
• 1/2 cup Cacique Crema Mexicana Agria, for topping (optional)
• 3 green onions, chopped