Posole & Sausages
Submitted by bbb
Posole with hot Italian sausages, green tomatoes, white hominy, and oregano in a tomatoey broth. A hearty Mexican-inspired stew served with lime wedges and warm tortillas.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minThis is a weeknight-friendly take on posole that swaps the traditional pork shoulder for spicy Italian sausages, which cook faster and bring their own built-in seasoning to the pot. Green tomatoes add a tart bite that balances the richness of the sausage, and the white hominy brings that signature chewy, corn-kernel texture.
Browning the sausage pieces first and pouring off the fat is a key step. It renders out excess grease so the broth stays clean, while the browned bits left in the pot give the onions and tomatoes a savory base to build on.
Using the hominy cooking liquid as the broth is a smart shortcut. It’s already starchy and faintly corn-flavored, which gives the posole body without needing hours of simmering with bones.
Kitchen Tips
- Cut the sausages into four pieces each before browning. Smaller pieces render more fat and cook faster.
- Green tomatoes are tart and firm, which is exactly what you want here. If you can’t find them, tomatillos are a good substitute.
- The sausages go back in for only the last 7 minutes. They’re already browned, so this is just a reheat. Longer than that and they’ll toughen.
- Squeeze the lime directly into the bowl at the table. The acid brightens everything and is a must, not a garnish.
Variations
- Use Mexican chorizo instead of Italian sausage for a more traditional posole flavor.
- Add a diced jalapeño with the onions for extra heat.
- Stir in shredded cabbage and sliced radishes as toppings for a more traditional posole presentation.
Ingredients
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.
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