The Ultimate Spicy Sausage Posole You’ll Make Again and Again

There’s a certain kind of chill that settles in on some evenings, the kind that makes you crave something deeply comforting. You want more than just food; you want a bowl of warmth, a little bit of spice, and a whole lot of soul. On nights like those, this is the recipe I turn to: my simple, flavor-packed Spicy Sausage Posole.

This isn’t a weekend-long project. This is a vibrant, satisfying stew that comes together in about an hour, bubbling with savory sausage, earthy spices, and the uniquely wonderful chew of hominy. It’s the kind of meal that fills your kitchen with an incredible aroma and fills your family with happiness. Trust me, you’re going to love this one.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 45M
• Total Time: 1H
• Type of dish: Main Course, Soup, Stew
• Cuisine: Mexican-Inspired
• Recipe Yield: 6 servings
• Calories: Approximately 475 kcal per serving (estimate does not include toppings)

What Makes This Spicy Sausage Posole So Special?

I first fell in love with posole at a little restaurant on a road trip. The broth was rich and the hominy was a revelation, but it felt like a dish reserved for special occasions. I wanted that same comforting feeling on a regular Tuesday night. That’s where this recipe was born.

The secret is using high-quality spicy sausage. Traditional posole often starts with simmering tough cuts of pork for hours. We get a massive head start by using sausage, like a good spicy Italian or a Mexican chorizo. The sausage brings its own seasoning and delicious rendered fat to the party, creating an incredibly flavorful base for our soup in a fraction of the time. This makes it an incredibly easy posole recipe without sacrificing any of the robust flavor you crave.

The Star of the Show: Let’s Talk Hominy

If you’re new to posole, you might be asking, “what is hominy?” Don’t worry, it’s wonderfully simple. Hominy is just dried corn kernels that have been soaked in a mineral lime bath. This process, called nixtamalization, does two magical things: it removes the tough outer hull and causes the kernel to puff up, almost like popcorn.

The result is a tender, slightly chewy grain with a mild, tortilla-like flavor. It’s what gives posole its signature texture and heartiness. For home cooks, canned hominy is a fantastic pantry staple. It’s already cooked and ready to go, saving you hours of prep. Just give it a good rinse before you use it to wash away any of the canning liquid.

Gathering Your Ingredients

One of the best parts of this Mexican sausage soup is that it doesn’t require a trip to a specialty store. You’ll find everything you need right in your regular grocery store.

For the Posole Base:

• Olive Oil: Just a tablespoon, for getting things started.
• Spicy Sausage: 1 lb. of ground spicy Italian sausage or fresh Mexican chorizo, casings removed.
• Aromatics: 1 large yellow onion, 1 green bell pepper, and 4-5 cloves of garlic. These form your flavor foundation.
• Spices: Chili powder, cumin, dried oregano, and a pinch of salt and black pepper. These give the soup its classic smoky, earthy taste.
• Canned Goods: A large (28-ounce) can of diced or crushed tomatoes and two (15-ounce) cans of hominy.
• Broth: 6 cups of chicken broth. Use low-sodium so you can control the saltiness yourself.

For the Toppings (The Fun Part!)

This is where you can really make the dish your own! Set these out in small bowls and let everyone customize their own serving.

• Thinly sliced radishes
• Fresh cilantro
• Crumbled cotija or feta cheese
• Diced avocado
• Crispy tortilla strips or crushed tortilla chips
• Lime wedges for squeezing

Essential Tools for the Job

You don’t need anything fancy for this recipe.

• A large, heavy-bottomed pot or Dutch oven
• A sturdy wooden spoon or spatula
• A sharp knife and cutting board
• A colander for rinsing the hominy

Let’s Get Cooking: Your Step-by-Step Guide

Ready to create some magic? This process is simple and straightforward. Just follow along.

Step 1: Brown the Sausage: Place your Dutch oven over medium-high heat and add a splash of olive oil. Add the sausage and break it apart with your spoon. Let it cook until it’s nicely browned, about 7-8 minutes. Don’t rush this step! This browning creates a layer of caramelized flavor on the bottom of the pot, which is pure gold for our soup. Once browned, use a slotted spoon to transfer the sausage to a separate plate, leaving the flavorful fat in the pot.

Step 2: Sauté the Aromatics: Add the chopped onion and bell pepper to the pot. Cook, stirring occasionally, until they soften and the onion becomes translucent, about 5-6 minutes. Now, add the minced garlic and cook for just one more minute until you can smell it. We add the garlic last because it can burn easily.

Step 3: Bloom the Spices: Sprinkle the chili powder, cumin, and oregano directly into the pot with the vegetables. Stir constantly for about 30 seconds. This step is called “blooming” the spices. Toasting them in the hot fat wakes up their essential oils and makes their flavor much more intense and vibrant.

Step 4: Deglaze and Simmer: Pour in about a cup of the chicken broth and use your spoon to scrape up all those browned bits from the bottom of the pot. Now, add the rest of the broth, the canned tomatoes, and the cooked sausage back into the pot. Drain and rinse your hominy well and add it in, too. Give everything a good stir, bring it to a boil, then reduce the heat to a gentle simmer. Let it bubble away uncovered for at least 30 minutes for the flavors to meld together beautifully.

Step 5: Garnish and Serve: Taste the posole and add salt and pepper as needed. Ladle the hot soup into bowls. Now for the fun! Set out all your prepared toppings and let everyone build their perfect bowl. A big squeeze of fresh lime juice right before eating is non-negotiable—it brightens everything up!

Pro Tips from My Kitchen to Yours

• Choosing Your Sausage: If you can’t find bulk spicy sausage, just buy spicy Italian sausage links and squeeze the meat from the casings. Fresh Mexican chorizo is another amazing choice, but be aware it will release more bright red, flavorful fat.
• Controlling the Spice: This recipe is pleasantly spicy, not overwhelmingly hot. To increase the heat, use hot Italian sausage or add a pinch of cayenne pepper with the other spices. For a milder version, use sweet or mild Italian sausage.
• Make-Ahead & Storage: Posole is a fantastic make-ahead meal! In fact, the flavors get even better the next day. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Time to Eat!

This Spicy Sausage Posole has become a true staple in my home, and I hope it will in yours, too. It’s a recipe that proves you don’t need a whole day to create a meal that’s bursting with character and warmth. It’s dependable, endlessly customizable, and just plain delicious.

So go ahead, grab a pot, and give it a try. I know you’ll be so proud of the incredible bowl of comfort you create. Happy cooking!

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