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Posole and Sausages

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Ingredients

1 lb. John Morrell Loop Smoked Sausage
1/2 tsp. Salt; or as desired
2 medium Onions; roughly diced
1/2 tsp. Black pepper; or to taste
3 Green (unripe) tomatoes
1-1/2 c. Hominy liquid
1 tbsp. Tomato paste
2 tbsp. chopped parsley
2 c. Cooked hominy
Lime slices
1 tsp. Oregano

Preparation

Cut each John Morrell Loop Smoked Sausage into 4 pieces. Place in a 3-qt. pot, place over medium heat on the stove and cook, 5 min. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 min., 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 min. Just prior to serving, replace the sausages in the pot and cook 7 min. 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.

Serving Size

4 servings