RECIPES

Paul’s Creole Posole

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Get ready to heat things up with the posole we’ve dubbed the “towering inferno.”

The spice level all depends on the peppers, but the real secret behind the flavor is Newman’s Own Sockarooni Pasta Sauce.

Serves: 10

Prep Time 25 min

Cook Time 40 min

Print Recipe

Ingredients

  • Seasoning Mix:
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 1 tsp dry thyme leaves
  • 2 tsp red chili powder or cayenne powder
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp red chili pepper flakes (2 Tbsp of ‘Cajun Spice’ may be substituted for the last 4 ingredients)

Vegetable Mix:

  • 1 cup chopped celery (2 large stalks)
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper, chopped
  • 3 Tbsp margarine or butter
  • ½ pound kielbasa sausage, cut into ½-inch rounds (about 11/2 cups)
  • ¾ pound boneless chicken breast, cut into bite-size chunks (about 11/2 cups)
  • 1 Tbsp chopped garlic
  • 2 cups Newman’s Own® Sockarooni Pasta Sauce
  • 2 cans (16 oz.) chicken broth
  • 1 can (29 oz.) white hominy, drained (look for ‘Mexican style’ or ‘Para Posole’)
  • 1 can black beans, rinsed and drained

Directions

1

Combine seasoning mix and set aside. Combine vegetable mix and set aside.

2

In a 5-quart Dutch oven (preferably not non-stick), melt the margarine or butter over medium heat. Add kielbasa and sauté until pieces begin to brown, about 3 minutes. Add chicken and sauté 5 minutes longer. Add seasoning mix, vegetable mix and garlic. Sauté until vegetables start to soften, about 10 minutes. Add pasta sauce, 1 cup of chicken broth (Note: add more chicken broth during simmering if mixture seems too thick).

3

To serve, remove bay leaves, pour into large bowls, top with dollop of sour cream, sprinkle with Monterrey jack cheese and serve with thick warm flour tortillas or over rice.

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