Title: Posole and Sausages
Categories: Mexican Sausage
Yield: 4 Servings

6		Hot Italian style sausages
2	md	Onions; roughly diced
3		Green (unripe) tomatoes
1	tb	Tomato paste
2	c	Cooked hominy
1	ts	Oregano
1/2	ts	Salt; or as desired
1/2	ts	Black pepper; or to taste
1 1/2	c	Hominy liquid
2	tb	Chopped parsley
		Lime slices

CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 minutes, or until the onion softens. Halve tomatoes cross- wise, lay each half cut side down and cut each half into 6ths. Add the tomatoes and tomato paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano, salt, pepper and hominy water. Cover, raise heat to high, and bring to a boil. Lower heat to medium and simmer 20 minutes. When it's time to get dinner on the table, replace the sausages in the pot and cook 7 minutes. Remove from the heat and add the parsley. Divide the ingredients between 4 soup bowls and garnish with lime slices. Serve warm tortillas instead of bread.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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