Mexican-Style Hominy Grits w/ Chorizo

Drain the hominy and rinse it off in a strainer; let it drain until dry. In a food processor, add the hominy and chop it off finely; in a small pot, add the butter and put it on low heat until it melts; add the chopped hominy and incorporate with the butter; add chicken stock and cook for 10 minutes stirring constantly; season with salt and black pepper, cover with a lid and set aside. Add the chorizo to a pan on medium heat and cook it for 6 to 8 minutes, stirring constantly. Fry the eggs sunny side. Serve the grits in a bowl with the sunny side egg on top, then chorizo and queso fresco, and garnish with jalapeño, cilantro, and cherry tomatoes.