We were sampling our red soup base at a local grocery store when we struck up a conversation with a clerk. She had used our red soup base in something quite unique: gumbo. She slowly simmered our pozole with smoky sausage, chicken and okra. We knew we had to give it a try. The result was an eclectic bowl that booms with flavor and is remarkably easy to prepare.
1. In a medium saucepan heat the oil over medium-high heat. Add the onion, bell pepper and celery and cook until slightly browned, about 8 minutes, stirring constantly.
2. Add flour and stir to combine. Continue cooking for 3 minutes. Add the tomato paste and paprika. Cook for another minute. Add the diced tomato, sausage and chicken.
3. Add one jar Pozole to the People and reduce heat to medium. With a wooden spoon scrape bottom of the pot to dissolve any brown bits. Simmer for 20 minutes to thicken soup base.
4. Add okra and cook until softened, about 5 minutes. Ladle into individual bowls. Top with scallion. Serve with steamed rice or cornbread.
2 tbsp olive oil
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/4 cup celery, diced
2 tbsp AP flour
1/2 tbsp tomato paste
1 tsp paprika
1/2 cup tomato, diced
1/2 cup smoked andouille sausage, cut into 1-inch slices
1/2 c chicken breast, cooked and cubed
1 jar (16 fl oz) Pozole to the People red soup base
1/2 cup okra, chopped
1/2 cup scallion, thinly sliced
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