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