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Posole & Sausages

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 each hot italian sausages
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2 medium onions
roughly diced
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3 each green tomatoes
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1 tablespoon tomato paste
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2 cups white hominy
cooked
*
1 teaspoon oregano
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½ teaspoon salt
or as desired
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½ teaspoon black pepper
or to taste
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1 ½ cups white hominy
liquid
*
2 tablespoons parsley leaves
chopped
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1 x limes
slices
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Ingredients

Amount Measure Ingredient Features
6 each hot italian sausages
* Camera
2 medium onions
roughly diced
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3 each green tomatoes
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15 ml tomato paste
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473 ml white hominy
cooked
*
5 ml oregano
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2.5 ml salt
or as desired
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2.5 ml black pepper
or to taste
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355 ml white hominy
liquid
*
3E+1 ml parsley leaves
chopped
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1 x limes
slices
* Camera

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 with warm tortillas instead of bread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 274% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 12%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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