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Name: Towering Inferno Creole Posole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Salt; 1 ts Dry thyme leaves; 1 ts Black pepper; Monterey Jack Cheese; 1 cn (14.5 oz) chicken broth; as; 2 ts Cayenne pepper; Sour cream; 1 ts White pepper; 1 cn (29-oz) white hominy;; 1 c Chopped celery (2 lg stalks); 1 ts Red chili pepper flakes; 1 md Yellow onion; chopped; 2 Bay Leaves; 1 md Green bell pepper; chopped; 1 cn (15 oz) black beans; drained; 3/4 lb Boneless; skinless chicken; 1 tb Garlic chopped; 3 tb Butter; 10 Thick flour tortillas; 1/2 lb Keilbasa sausage; cut into; 2 c Bottled spaghetti sauce

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Towering Inferno Creole Posole

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

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 <slea@HIGHTOWERSERVICES.COM>  on Nov 19, 1997

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Nutrition

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Serving Size: 1 Serving (655g)
Recipe Makes: 1 Servings

Calories: 816
Calories from Fat: 441 (54%)

Amt Per Serving		% DV

	Total Fat 49g	65 %
	Saturated Fat 26.3g	131 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 4.7g
Cholesterol 334.5mg		103 %
Sodium 526.7mg		18 %
Potassium 1139mg		30 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 12.7g
Protein 77g		110 %
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Calories per serving: 816

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