Chorizo & Green Chile Cornbread Stuffing

Preheat oven to 350ºF

Sauté the Onions and Garlic briefly in the butter, add the piñon nuts and cook a bit more until the piñons slightly brown. Add the green chile, stir to combine, and remove from heat. Fry the chorizo, drain and add it to the onion mixture. Season with salt and pepper.

Add the coarsely crumbled cornbread and toss to combine. Pour chicken stock over mixture until desired moisture is reached.

Bake in a buttered casserole dish approximately 30 minutes or until the top is slightly browned or until your desired texture is reached.