Lindys Southwestern Cornbread Stuffing Recipe

Ingredients

• 1 (12 ounce) box cornbread stuffing (unseasoned) or use fresh cornbread that you have crumbled and allowed to dry (i smash the "cubes" so that they are more crumbled then cubes, but that's just my preference for stuffing)
• 1/2 cup toasted pumpkin seeds
• 1/2 stick unsalted butter
• 2 ears of fresh corn; kernels cut off the cob (or 1 cup frozen corn, thawed)
• 1 large onion, diced
• 1 large jalapeno pepper, seeded and coarsely chopped
• 2 poblano peppers, seeded and coarsely chopped
• 4 ounces dry cured chorizo, diced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon dried oregano, crushed between your fingers
• 1 teaspoon cumin powder
• Salt and freshly ground pepper, to taste
• 3 cups low-sodium or homemade chicken stock, or as needed

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