Black Bean and Sausage Posole

Standard

My husband got this recipe from a friend at work. I don’t think there is enough broth in this recipe. You can add as you see fit.  I normally double this recipe with the intention of freezing some, but it never quite makes it to the freezer because we love it so much.

  • ONE 12 OZ PACKAGE PORK SAUSAGE
  • TWO 14 OZ CHICKEN BROTH
  • ONE 15 OZ CAN BLACK BEANS  (drained)
  • ONE 14 OZ CAN GOLDEN HOMINY  (drained)
  • ONE 14 OZ CAN ROTEL
  • I CUP FROZEN DIVED HASH BROWN POTATOES
  • ½  CUP GREEN PEPPER
  • 1/3 CUPS CHOPPED ONION
  • ONE MINCED GARLIC CLOVE
  • ONE TBSP RED CHILE POWDER
  • ONE TSP DRIED OREGANO
  • Sour Cream and Fresh Cilantro Chopped to garnish
  1. Brown sausage and drain fat
  2. Add this along with all other ingredients to a stock pot  and bring to a boil
  3. Reduce heat and simmer for 30 mins

Serve in bowls topped with sour cream and fresh cilantro

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