Sunday, November 27, 2005
Creole Posole Soup
A male co-worker of Terry's who loves to cook brought this soup to an office lunch. Terry liked it and asked for the recipe. We made it over Thanksgiving weekend and everyone enjoyed it. It IS spicy. If you want to tame it down a bit, use less of the cayenne and red chili pepper flakes.
Towering Inferno Creole Posole
2 bay leaves
1 and ½ tsp. salt
1 tsp. dry thyme leaves
1 tsp. red chili powder or cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
½ tsp. red chili pepper flakes
1 cup chopped celery (2 large stalks)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
3 tablespoons margarine or butter
½ pound poska kielbasa sausage, cut into 1/2” rounds
¾ pound boneless, skinless chicken breast, cut into bite-sized chunks
1 tablespoon chopped garlic
2 cups bottled spaghetti sauce
One or two 14 and ½ ounce cans chicken broth, as needed
29-ounce can white hominy, drained (such as Mexican style or Pare Posole)
15 ounce can black beans, drained
Monterey or Mexican blend cheese
10 thick flour tortillas
Combine ingredients for seasoning mix and set aside.
In separate bowl, combine vegetable mix and set aside.
In a heavy 5-quart saucepan, melt the margarine or butter over medium heat. Add kielbasa; sauté until pieces begin to brown, about 3 minutes. Add chicken and sauté 5 minutes longer.
Add seasoning mix, vegetable mix and garlic. Saute until vegetables start to soften, about 10 minutes. Add spaghetti sauce, 1 cup of the chicken broth, hominy and black geans; cover and simmer over low heat, stirring occasionally for 20 minutes. (Start with 1 cup of chicken broth and add more during simmering if mixtures seems too thick.)
To serve, remove bay leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with cheese and serve with warm flour tortillas (the thick type, not the kind for rolling.) Also good over rice.
Makes 10 servings.