This Mexican-inspired twist on a traditional Southern comfort dish is perfect for brunch, lunch, or dinner. Pleasantly chewy hominy stands in for the usual grits, and Mexican chorizo and poblano pepper lends a bit of heat and smokiness to the broth for this dish.
Heat the oil in a skillet over medium heat and add the chorizo. Cook for 3 minutes. Then, add the onion and peppers and cook for 2 minutes. Then, add the flour and mix well.
Slowly add the clam juice and hominy, bring to a simmer, and let thicken slightly. Add the shrimp and cook until opaque. Remove from the heat and add the heavy cream and lime juice. Serve garnished with cilantro leaves.