My family LOVES this meal.  It’s not  your traditional posole at all but it’s out of this world good!

NOTE:  If you can’t handle the heat, stay in the kitchen and just de-seed peppers and if necessary only use the jalepeno.

 

2 big cans of hominy (20ish oz)

1 lb. hot ground sausage

1 lb. maple ground sausage

2 avocados, chunked

10 tomatillos

1 small onion chopped finely

2 cans of chicken broth

1 Tbs. honey

1 jalepeno pepper chopped finely

1 serano pepper chopped finely

1 bunch of cilantro

2 Tbs. garlic powder

1 tsp. cumin

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Salt and pepper to taste

 

Brown sausage in lrg. skillet and then add your spices.  Add peppers and onion and continue to cook until onions are translucent.   Meanwhile, husk and chop tomatillos.  I throw mine in the food processor until they are chopped but still slightly chunky.  Add tomatillos to sausage pan. SImmer for a bit.  Add chicken broth  and bring to a boil.  Promptly remove from the heat.  Add honey and stir thoroughly. Wait 10 minutes or so for it to cool slightly then add avacado and a handful of chopped cilantro.  I also save some cilantro to garnish posole with.  Serve with nice warm tortillas.