Towering inferno creole posole

1 Servings

Ingredients

Quantity Ingredient
2 Bay leaves
1½ teaspoon Salt
1 teaspoon Dry thyme leaves
2 teaspoons Cayenne pepper
1 teaspoon White pepper
1 teaspoon Black pepper
1 teaspoon Red chili pepper flakes
1 cup Chopped celery (2 lg stalks)
1 medium Yellow onion; chopped
1 medium Green bell pepper; chopped
3 tablespoons Butter
½ pounds Keilbasa sausage; cut into 1/2-inch rounds
¾ pounds Boneless; skinless chicken breasts, cut into bite-size chunks
1 tablespoon Chopped garlic
2 cups Bottled spaghetti sauce
1 can (14.5 oz) chicken broth; as needed (up to 2)
1 can (29-oz) white hominy; drained
1 can (15 oz) black beans; drained
Sour Cream
Monterey Jack Cheese
10 Thick flour tortillas

Directions

SEASONING MIX

VEGETABLE MIX

REMAINING INGREDIENTS

Clarion Ledger Recipes, 11/19/97 Combine ingredients for seasoning mix and set aside. In separate bowl, combine vegetable mix and set aside. In 5-qt Dutch oven (preferably heavy and not non-stick), melt butter over med. heat. Add sausage; saute until pieces begin to brown, about 3 min. Add chicken and saute 5 min longer. Add seasoning mix, vegetable mix and garlic. Saute until vegetables start to soften, about 10 min. Add spaghetti sauce, 1 c. of chicken broth, hominy and black beans; cover and simmer over low heat, stirring occasionally for about 20 min. (Start with 1 c. of chicken broth and add more during simmering if mixture seems too thick.) To serve, remove bay leaf, pour into large bowl with a dollop of sour cream, sprinkle with cheese and serve with warm tortillas (thick type not rolling type). Also good over rice. Makes 10 servings. SOURCE: Alexandria Sanchez of Albuequerque, NM, grand-prize winning recipe in the 7th annual Newman's Own/Good Housekeeping Recipe Contest

Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Nov 19, 1997

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