Pasole with Linquica
Dive into a bowl of hearty and smoky Pasole with Linguica, a vibrant twist on the traditional Mexican stew. This comforting recipe combines tender hominy and bold linguica sausage with a fragrant medley of spices like cumin, smoked paprika, and oregano, creating a deeply flavorful broth. The addition of fire-roasted diced tomatoes with green chiles adds a touch of heat, while garnishes like shredded cabbage, crisp radishes, creamy avocado, and fresh cilantro bring colorful, refreshing contrasts to every bite. Perfect for cozy nights or entertaining guests, this one-pot wonder is ready in just an hour and pairs beautifully with a squeeze of lime to brighten the dish. Whether you’re craving a unique spin on pasole or looking for a satisfying meal packed with bold flavors, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 pound Linguica sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 6 cups Chicken broth
- 30 ounces Canned hominy, drained and rinsed
- 14.5 ounces Canned diced tomatoes with green chiles
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Lime wedges, for serving
- 1 cup Shredded cabbage, for garnish
- 4 pieces Radishes, thinly sliced
- 1 large Avocado, sliced
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Slice the linguica sausage into rounds and sauté in the pot until browned and slightly crispy, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced yellow onion. Sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the ground cumin, dried oregano, and smoked paprika. Toast the spices for 1 minute, stirring, to release their flavors.
Pour in the chicken broth and scrape the bottom of the pot to deglaze any browned bits. Add the bay leaf, salt, black pepper, canned hominy, and diced tomatoes with green chiles.
Bring the mixture to a boil, then reduce the heat to a simmer. Let the pasole simmer uncovered for 20 minutes to allow the flavors to meld.
Add the browned linguica sausage back to the pot and simmer for an additional 10 minutes to warm through.
Discard the bay leaf and taste the broth, adjusting salt and pepper as needed.
Ladle the pasole into bowls and garnish with chopped fresh cilantro, shredded cabbage, sliced radishes, and avocado.
Serve with lime wedges on the side for a zesty squeeze of freshness.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 11382 mg | 495% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 33.9 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4932 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
