[CH] Recipe TNT: Towering Inferno Creole Posole

RST G (synapse7@home.com)
Tue, 23 Mar 1999 09:15:44 -0500 

This was absolutely wonderful and I had to tell all the C-Hers about it.
I loved the amount of heat in it but my hubbie (a non-ch) was not happy
at all. He said he liked the flavors in it but hated the amount of heat.
I should've made it cooler and added more heat to mine. I will probably
cut the heat in the seasoning mix next time I make it just to keep him
happy and then add a little extra to mine in a separate pot. Yum. Of
course, if you guys want more heat, throw in some hot sauce or add more
of the kinds of chiles you like:

                     *  Exported from  MasterCook  *

                      Towering Inferno Creole Posole

Recipe By     : Alexandria Sanchez, Albuquerque, NM
Serving Size  : 1    Preparation Time :0:00
Categories    : Chilis & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SEASONING MIX
   2                    bay leaves
   1 1/2  tsp           salt
   1      tsp           dried thyme leaves
   2      tsp           red chili powder or cayenne pepper
   1      tsp           white pepper
   1      tsp           black pepper
   1      tsp           red chili flakes -- OR
   2      tbsp          cajun spice mix -- for all spices
                        VEGETABLES
   1      cup           celery -- chopped
   1      med           yellow onion -- chopped
   1      med           green bell pepper -- chopped
   3      tbsp          margarine -- or butter
     1/2  lb            keilbasa -- cut in 1/2" rounds*
     3/4  lb            boneless skinless chicken breast halves --
bite-size chunks**
   1      tbsp          garlic -- chopped
   2      cups          Newman's Own Sockarooni Spag. Sauce
   1      13-3/4 oz     can chicken broth -- or more
   1      29 oz can     white hominy, canned -- drained
   1      15 oz can     black beans -- rinsed & drained

Combine seasoning mix and set aside. Combine vegetable mix (all three
veggies)  and set aside

In a 5 qt dutch oven (preferably heavy and non-nonstick), melt the
margarine or butter over medium heat. Add kielbasa; saute until pieces
begin to brown, about 3 minutes. Add chicken and saute 5 minutes longer.
Add seasoning mix, vegetable mix and garlic. Saute until vegetables
start to soften, about 10 minutes. Add sauce, chicken broth, hominy and
black beans; cover and simmer over low heat, stirring occasionally for
20 minutes. Note: Start with 1 cup of chicken broth and add more during
simmering if mixture seems too thick.

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 (the thick type, not the kind for rolling). Also good over
rice.

                   - - - - - - - - - - - - - - - - - - 

NOTES : This recipe was submitted to the 7th Annual Newmans Own and Good
Housekeeping Recipe Contest and was the Grand Prize Winner.

Risa's cooking notes: I cut the recipe in half but didn't cut the heat
in half. It was very hot for my husband, mildly hot for me. If I make it
again, I will cut the heat by 1/2 and then add extras to my bowl.  So if
you don't like too much heat, cut the seasoning mix by 1/2 or 1/3 or
more. If you do, add more.

I garnished with sour cream, diced fresh tomato, and shredded low fat
cheddar cheese. The cheese melted in and was a wonderful addition.

* I used low fat turkey keilbasa.
** I used TVP "poultry style" chunks that I put boiling water over and
let sit for 20 minutes. Then I drained them and squeezed them dry a bit
to get out some of the excess water. My husband didn't even realize it
wasn't chicken, except for the taste (which wasn't there).

RisaG