Creole Posole
Ingredients
- 2 bay leaves
- 1 1/2 teaspoon salt
- 1 teaspoon dry thyme leaves
- 2 teaspoon red chile powder or cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon red chile pepper flakes or 2 tablespoons cajun spice
- 1 cup chopped celery
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 tablespoon margarine
- 1/2 pound kielbasa sausage, cut into half-inch rounds
- 3/4 pound boneless, skinless chicken breast cut into bite-size chunks
- 1 tablespoon chopped garlic
- 2 cup Spaghetti Sauce from a jar
- 1 to 2 15 ounce cans chicken broth or homemade stock
- 29-ounce can white hominy, drained
- 15-ounce can pinto, red or black beans, drained
Instructions
Serves 6. Combine bay, salt, thyme, chile powder, peppers and peper flakes and set aside. Combine celery, onion and bell pepper. In a 2-quart saucepan or Dutch oven, melt butter on high heat. Add kielbasa, saute till pieces begin to brown, about three minutes. Add chicken and saute 5 minutes. Add about half the veggie mix, the seasoning mix and the garlic. Reduce heat to medium, saute until veggies start to soften, about 10 minutes. Add remaining ingredients - remaining veggies, spaghetti sauce, chicen stock, hominy and black beans - cover, simmer over low heat, stirring occasionally for 20 minutes. To serve, remove bay leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with Monterey Jack cheese and serve with warm flour tortillas. Serve this hearty, spicy soup with a tamale, chilled calabacitas or rice.