Posole and sausages
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hot Italian style sausages | |
| 2 | mediums | Onions; roughly diced |
| 3 | Green (unripe) tomatoes | |
| 1 | tablespoon | Tomato paste |
| 2 | cups | Cooked hominy |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Salt; or as desired |
| ½ | teaspoon | Black pepper; or to taste |
| 1½ | cup | Hominy liquid |
| 2 | tablespoons | Chopped parsley |
| Lime slices | ||
Directions
CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 minutes, 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 minutes. When it's time to get dinner on the table, replace the sausages in the pot and cook 7 minutes. 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK