Creole Posole

Creole Posole


  • 2 bay leaves
  • 1 1/2 teaspoon salt
  • 1 teaspoon dry thyme leaves
  • 2 teaspoons red chile powder or cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon red chile pepper flakes or 2 tablespoons cajun spice
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 tablespoons margarine
  • 1/2 pound kielbasa sausage, cut into half-inch rounds
  • 3/4 pound boneless, skinless chicken breast cut into bite-size chunks
  • 1 tablespoon chopped garlic
  • 2 cups Spaghetti Sauce from a jar
  • 1 to 2 15 ounce cans chicken broth or homemade stock
  • 29-ounce can white hominy, drained
  • 15-ounce can pinto, red or black beans, drained


Serves 6. Combine bay, salt, thyme, chile powder, peppers and peper flakes and set aside. Combine celery, onion and bell pepper. In a 2-quart saucepan or Dutch oven, melt butter on high heat. Add kielbasa, saute till pieces begin to brown, about three minutes. Add chicken and saute 5 minutes. Add about half the veggie mix, the seasoning mix and the garlic. Reduce heat to medium, saute until veggies start to soften, about 10 minutes. Add remaining ingredients - remaining veggies, spaghetti sauce, chicen stock, hominy and black beans - cover, simmer over low heat, stirring occasionally for 20 minutes. To serve, remove bay leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with Monterey Jack cheese and serve with warm flour tortillas. Serve this hearty, spicy soup with a tamale, chilled calabacitas or rice.

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