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  • Towering Inferno Creole Posole

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    Ingredients

    •     Almost-As-Warm-As-Paul Seasoning Mix (combine and set aside):
    • 2 x bay leaves
    • 1 1/2 tsp salt
    • 1 tsp dry thyme leaves
    • 2 tsp red chile pwdr or possibly cayenne pepper
    • 1 tsp white pepper
    • 1 tsp black pepper
    • 1 tsp red chile pepper flakes
    •     Or possibly 2 Tbsp. cajun spice if your strapped for time
    • 1 c. minced celery
    • 1 med yellow onion, minced
    • 1 med green bell pepper, minced (omit bell pepper if you plan on freezing)
    • 3 Tbsp. margarine
    • 1/2 lb or possibly about 1 1/2 c. polska kielbasa sausage, cut into half inch
    •     rounds
    • 3/4 lb or possibly about 1 1/2 c. bnless, sknless chicken breast cut into
    •     bite-size chunks
    • 1 Tbsp. minced garlic
    • 2 c. Newman's Own Sockarooni Spaghetti Sauce
    • 1 x -2 15 oz can(s) chicken broth or possibly homemade stock
    • 1 x (29-oz) can white hominy, liquid removed (look for "Mexican Style" or possibly "Para Posole")
    • 1 x (15-oz) can pinto, red or possibly black beans, liquid removed

    Directions

    1. Combine seasoning mix and set aside. In a 2-qt saucepan or possibly Dutch oven, heat butter on high heat. Add in kielbasa, saute/fry until pcs begin to brown, about three min. Add in chicken and saute/fry 5 min. Add in about half the veggie mix, the seasoning mix and the garlic. Reduce heat to medium, saute/fry till veggies start to soften, about 10 min. Add in remaining ingredients - remaining veggies, spaghetti sauce, chicken stock, hominy and black beans - cover, simmer over low heat, stirringoccasionally for 20 min.
    2. Note: Use one can of chicken stock but add in more as needed.
    3. To serve, remove bag leaves, pour into large bowls, top with a dollop of lowfat sour cream, sprinkle with Monterey Jack cheese and serve with hot flour tortillas.
    4. Serve this hearty, spicy soup with a tamale, chilled calabacitas or possibly rice.

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