A non-traditional posole made with Italian sausage, kale, a variety of spices. Like all posole - it's comfort food!
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Bring the liquid to a boil and add the posole, onion and garlic. Reduce to a simmer and cook for 30 to 45 minutes or until the posole is almost tender.
Bring the liquid to a boil and add the hominy is step 2.
Liquid – You can use any type of stock or broth for this recipe, however, with the Italian sausage, I think chicken stock is best. Because the sausage cooks in the liquid, it will enhance the flavor of the stock even more. I usually use half stock and half water.
The liquid does evaporate as the posole cooks, so don’t hesitate to add more water if it starts getting too thick. I like soup with lots of liquid, so I might end up adding an additional 1 to 2 cups.
Italian Sausage – The sausage and the posole provide the majority of flavor for this soup; therefore, if you change the sausage, you might need to change the seasoning. The fennel is added as a complement to the Italian sausage. If you go with a Bratwurst, you could omit the fennel seed. If you want to use chorizo, then let me suggest you make this Chorizo, Mushrooms and Posole’ Soup instead. As far as whether to use mild or spicy Italian sausage, that’s your choice. I've made it with both with great results.
Chile – The chile is to add just a hint of spice to the soup, so try to select a mild to medium chile. For this recipe I used yellow hots from my garden. You could also use 1/4 - 1/2 cup New Mexico or Hatch chile, or, if you don’t want it spicy at all, just use a bell pepper or omit the chile all together.
Recipe author: MJ of MJ's Kitchen