Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Bay leaves |
| 1½ teaspoon | Salt |
| 1 teaspoon | Dry thyme leaves |
| 2 teaspoons | Cayenne pepper |
| 1 teaspoon | White pepper |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Red chili pepper flakes |
| 1 cup | Chopped celery (2 lg stalks) |
| 1 medium | Yellow onion; chopped |
| 1 medium | Green bell pepper; chopped |
| 3 tablespoons | Butter |
| ½ pounds | Keilbasa sausage; cut into 1/2-inch rounds |
| ¾ pounds | Boneless; skinless chicken breasts, cut into bite-size chunks |
| 1 tablespoon | Chopped garlic |
| 2 cups | Bottled spaghetti sauce |
| 1 can | (14.5 oz) chicken broth; as needed (up to 2) |
| 1 can | (29-oz) white hominy; drained |
| 1 can | (15 oz) black beans; drained |
| Sour Cream | |
| Monterey Jack Cheese | |
| 10 | Thick flour tortillas |
SEASONING MIX
VEGETABLE MIX
REMAINING INGREDIENTS
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 Newman's Own/Good Housekeeping Recipe Contest
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Nov 19, 1997