Towering Inferno Creole Posole

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Towering Inferno Creole Posole Ingredients

SEASONING MIX	REMAINING INGREDIENTS
2 Bay leaves	3 tb Butter
1 1/2 ts Salt	1/2 lb Keilbasa sausage; cut into
1 ts Dry thyme leaves	3/4 lb Boneless; skinless chicken
2 ts Cayenne pepper	1 tb Chopped garlic
1 ts White pepper	2 c Bottled spaghetti sauce
1 ts Black pepper	1 cn (14.5 oz) chicken broth; as
1 ts Red chili pepper flakes	1 cn (29-oz) white hominy;
VEGETABLE MIX	1 cn (15 oz) black beans; drained
1 c Chopped celery (2 lg stalks)	Sour Cream
1 md Yellow onion; chopped	Monterey Jack Cheese
1 md Green bell pepper; chopped	10 Thick flour tortillas

Instructions for Towering Inferno Creole Posole

Clarion Ledger Recipes, 11/19/97 Combine ingredients for seasoning mix and set aside. In separate bowl, combine vegetable mix and set aside. In 5-qt Dutch oven (preferably heavy and not non-stick), melt butter over med. heat. Add sausage; saute until pieces begin to brown, about 3 min. Add chicken and saute 5 min longer. Add seasoning mix, vegetable mix and garlic. Saute until vegetables start to soften, about 10 min. Add spaghetti sauce, 1 c. of chicken broth, hominy and black beans; cover and simmer over low heat, stirring occasionally for about 20 min. (Start with 1 c. of chicken broth and add more during simmering if mixture seems too thick.) To serve, remove bay leaf, pour into large bowl with a dollop of sour cream, sprinkle with cheese and serve with warm tortillas (thick type not rolling type). Also good over rice. Makes 10 servings. SOURCE: Alexandria Sanchez of Albuequerque, NM, grand-prize winning recipe in the 7th annual Newmans Own/Good Housekeeping Recipe Contest Posted to EAT-L Digest by Shawn Zehnder Lea on Nov 19, 1997

Main Ingredient: Cuisine: Uncategorized