Romeritos with Sausage

SHARE
SERVINGS
4
PREP TIME
20
MIN
COOK TIME
2
HRS
20
MIN
TOTAL TIME
3
HRS
DIFFICULTY
Medium
  • 6 SMALL NOPALES (CACTUS PADS), SCRAPED AND CUT INTO 1-INCH PIECES
  • 2 TABLESPOONS OLIVE OIL
  • 1 CAN (29 OUNCES) TOMATOES IN PUREE
  • 2 CLOVES GARLIC, FINELY CHOPPED
  • 1 CUP MOLE
  • 1 PACKAGE FARMER JOHN® LOUISIANA BRAND HOT LINK SAUSAGE, CUT INTO 1 ½ -INCH THICK SLICES
  • 1 POUND BABY RED POTATOES
  • 1 POUND ROMERITOS OR BABY SPINACH LEAVES, CLEANED AND STEMS REMOVED
  • 1 ½ CUPS CHICKEN STOCK
  1. COVER NOPALES WITH SALTED WATER IN SAUCEPAN. BRING TO A BOIL OVER MEDIUM-HIGH HEAT. BOIL FOR 10 TO 15 MINUTES OR UNTIL TENDER. DRAIN AND RINSE WITH COLD WATER SEVERAL TIMES; SET ASIDE.
  2. HEAT OIL IN STOCK POT OR DUTCH OVEN OVER MEDIUM HIGH HEAT. ADD TOMATOES AND GARLIC AND COOK, STIRRING OCCASIONALLY, 10 MINUTES. STIR IN MOLE UNTIL WELL BLENDED.
  3. ADD HOT LINKS, NOPALES, POTATOES, ROMERITOS AND STOCK.
  4. BRING TO A BOIL; REDUCE HEAT AND SIMMER 1 TO 2 HOURS, STIRRING FREQUENTLY OR UNTIL TENDER.
TWIST ON A CLASSIC: TURN THIS CLASSIC EXTRA SPECIAL WITH THE ADDITION OF CHOPPED COOKED SHRIMP.  SERVE WITH BREAD SUCH AS TELERA OR FRENCH BREAD TO MOP UP ALL THE DELICIOUS SAUCE.

 

COOKING TIP

If using jarred romeritos, rinse off brine and drain before use.