During the fall and winter months, I prepare a lot of soups and stews. They are rich and hearty, and seem to warm a body even better than a crackling fire. One of my go to recipes is one that I originally got from one of my sisters and have adjusted to fit Poncho’s and my taste preferences. It is incredibly simple, a one pot concoction, and uses ingredients that are almost always found in my pantry. I hope you enjoy this Sausage Black Bean Posole.
1 12 oz (340 g) package sausage. I prefer a reduced fat product and add olive oil while cooking to keep the sausage from sticking.
1 29 oz (822 g) can Gold Hominy
1 15 oz (425 g) can black beans, rinsed
2 15 oz (425 g) cans stewed or diced tomatoes
2 Cups (473 ml) frozen hash brown potatoes – I use two cups dehydrated potatoes put in warm water to hydrate.
4 Cups (946 ml) chicken broth – I use 4 cups water with two tablespoons chicken soup base stirred in.
1 Tsp Dried Oregano
1 Tbsp minced Garlic – I use 1/2 Tsp garlic powder.
1/2 Tsp Red Chile Powder
1 Bell Pepper diced – Green if you prefer the bite, Red if you prefer the sweet.
In a large stock pot, brown sausage.
Add chicken broth, hominy, black beans, tomatoes, potatoes, oregano, chile powder, garlic.
Bring to a boil. Add Bell Pepper. Reduce heat. Simmer for 30 minutes.
Remove from heat and serve.