Warm up with some Posole Stew - Nova Cafe Style Recipe
When Meg Evans McDonald (http://www.megemcdonald.com/), a long time employee at the Nova, came to the kitchen with the idea for Posole stew, we were excited to put our own twist on this classic. The Nova has added spicy sausage; most recently using Andouille from Redneck Sausage out of Kalispell, MT.
We've used this spicy sausage instead of the typical pork shoulder or pork round, and have topped this tasty stew with shredded cabbage, cilantro, lime, and avocado! A bowl of this stew will keep you going all day!
2 T Olive Oil
1 C Diced Yellow Onions
2 Cloves Garlic – Minced
1 t Cumin
1 t Thyme
1 t Salt
½ t Pepper
3 Links Hot Sausage Diced (Such as Andouille or Hot Link)
1 Chipotle Pepper Diced w/1 tsp adobo (add more adobo sauce in can for flavor)
8 C Chicken Stock
2 – 28 oz Cans Tomatillos – Drained and Smashed
1 – 4 oz Cans Fire Roasted Diced Green Chiles (medium)
2 – 15 oz Cans White Hominy (Drained)
3 C Shredded green cabbage
Cilantro for garnish
In a 8 Quart Soup pot, sauté Onions and Garlic in Olive Oil on medium-high heat for approximately 5 minutes or until soft. Add Cumin, Thyme, Salt and Pepper and toast spices for 1 minute, stirring frequently.
Add Diced Sausage and sauté for an additional 3-5 minutes until sausage is slightly browned. Add Chicken Stock, chipotle pepper, Tomatillos, Green Chiles and Hominy and stir well.
Bring to boil then reduce to simmer and simmer for 30-45 minutes.
Ladle into large serving bowls and top with ½ C shredded green cabbage, ½ ripe avocado and 1/6 lime and a sprig of cilantro.
Makes 6 Hearty Servings