Ingredients for Pasole With Linquica
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How to Make Pasole With Linquica
- Rinse 1 cup dried hominy and soak in 4 cups of water overnight (or for at least 6 hours).
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 chopped onion and 2 minced cloves garlic and sauté until softened, about 5 minutes.
- Add 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, and 1/4 teaspoon cayenne pepper (optional) to the pot and cook for 1 minute, stirring constantly.
- Drain the soaked hominy and add it to the pot along with 6 cups of vegetable broth (or chicken broth for a non-vegetarian version).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the hominy is tender.
- If using linquica, add 8 ounces of sliced linquica sausage to the pot during the last 15 minutes of simmering.
- Season with salt and pepper to taste.
- Before serving, stir in 1/2 cup chopped cilantro and the juice of 1 lime.
- Serve hot and enjoy your delicious Pasole!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
14g
Fat
0g
Carbs
8g
