Posole And Sausages

Recipe Ingredients

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

Recipe Instructions

* 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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