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Towering Inferno Creole Posole




Source of Recipe


1997 Newman's Own/Good Housekeeping Recipe Contest


List of Ingredients




Seasoning Mix

2 bay leaves
1½ tsp. salt
1 tsp. dry thyme leaves
2 tsp. red chili powder or cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
1 tsp. red chili pepper flakes (2 Tbsp. of "Cajun Spice" may be substituted for the last 4 ingredients)





Vegetable Mix

1 cup chopped celery (2 large stalks)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
3 Tbsp. margarine or butter
1/2 pound polska keilbasa sausage, cut into 1/2-inch rounds (about 1½ cups)
3/4 pound boneless, skinless chicken breast, cut into bite-size chunks (about 1½ cups)
1 Tbsp. chopped garlic
2 cups Newman's Own Sockarooni Spaghetti Sauce
1-2 13¾-to 14½-oz. cans chicken broth
1 29-oz. can white hominy, drained (look for "Mexican style" or "Para Posole")
1 15-oz. can black beans, rinsed and drained



Recipe



Combine seasoning mix and set aside. Combine vegetable mix and set aside.

In a 5-quart Dutch oven (preferably heavy and not non-stick), melt the margarine or butter over medium heat. Add keilbasa; sauté until pieces begin to brown, about 3 minutes. Add chicken and sauté 5 minutes longer. Add seasoning mix, vegetable mix and garlic. Sauté until vegetables start to soften, about 10 minutes. Add Newman's Own Sockarooni Spaghetti Sauce, chicken broth, hominy and black beans; cover and simmer over low heat, stirring occasionally for 20 minutes. Note: Start with 1 cup of chicken broth and add more during simmering if mixture seems too thick.

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 (the thick type, not the kind for rolling). Also good over rice.

Serves: 10