Posole Sausages
Submitted by jose
Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis posole swaps the traditional pork shoulder for hot Italian sausages and the result is a spicy, smoky bowl of comfort.
The sausages get browned first, then removed while the onions soften in the rendered fat. Green tomatoes (not tomatillos) add a tangy brightness that’s different from the usual red posole. Cut crosswise and then into wedges, they break down during the 20-minute simmer into a chunky, tart sauce.
Golden hominy is the heart of any posole. Those puffy, chewy corn kernels soak up the broth and give every spoonful substance. The sausages go back in during the last 7 minutes, just long enough to heat through without overcooking.
Fresh parsley stirred in at the end and lime slices on the side keep things bright. Serve with warm tortillas instead of bread.
Kitchen Tips
- Pour off the sausage fat after browning. It’s flavorful but greasy. The onions will cook fine in what’s left coating the pot.
- Use genuine green tomatoes, not tomatillos. They’re different. Green tomatoes have a firm, tart quality that works differently in the broth.
- Simmer the broth for the full 20 minutes before adding the sausages back. The hominy needs that time to absorb flavor.
Variations
- Use mild Italian sausage or chicken sausage for less heat.
- Add canned green chilies or diced jalapenos for more authentic Mexican heat.
- Stir in shredded cabbage just before serving for a crunchy, traditional posole garnish.
Ingredients
Directions
Cut each sausage into each 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.
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