Posole And Sausages Recipe - Cooking Index
6 | Hot chorizo sausages* | |
2 | Onions - roughly diced (medium) | |
3 | Green - (unripe) tomatoes | |
1 tablespoon | 15ml | Tomato paste |
2 cups | 474ml | Cooked hominy |
1 teaspoon | 5ml | Oregano |
1/2 teaspoon | 2.5ml | Salt - or as desired |
1/2 teaspoon | 2.5ml | Black pepper - or to taste |
1 1/2 cups | 355ml | Hominy liquid |
2 tablespoons | 30ml | Chopped parsley |
Lime slices |
* If not available, use hot Italian sausages
Cut each sausage into 4 pieces. Place in a 3-quart pot, place over medium heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 minutes, or until the onion softens.
Halve tomatoes cross- wise, lay each half cut side down and cut each half into 6ths. Add the tomatoes and tomato paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano, salt, pepper and hominy water.
Cover, raise heat to high, and bring to a boil. Lower heat to medium and simmer 20 minutes. When it's time to get dinner on the table, replace the sausages in the pot and cook 7 minutes. Remove from the heat and add the parsley. Divide the ingredients between 4 soup bowls and garnish with lime slices. Serve warm tortillas instead of bread.
Source:
License To Cook/[email protected]
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