Romeritos with Sausage

SHARE
SERVINGS
4
PREP TIME
20
MIN
COOK TIME
2
HRS
20
MIN
TOTAL TIME
3
HRS
DIFFICULTY
Medium
  • 1 pkg. FARMER JOHN® LOUISIANA BRAND HOT LINK SAUSAGE, cut into 1 1/2-inch thick slices
  • 6 small nopales (cactus pads), scraped and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 (29-oz.) can tomato puree
  • 2 cloves garlic, minced
  • 1 cup mole
  • 1 lb. baby red potatoes
  • 1 lb. romeritos or baby spinach leaves, cleaned and tough branches removed
  • 1 1/2 cups chicken stock
  1. Cover nopales with salted water in saucepan. Bring to a boil over medium-high heat; boil 10 to 15 minutes until tender.  Drain and rinse several times with cold water; set aside.
  2. Heat oil in stockpot or Dutch oven over medium-high. Add tomato puree and garlic; cook and stir for 10 minutes.
  3. Stir in mole until well blended.
  4. Add hot links, nopales, potatoes and romeritos to pot. Stir in chicken stock to desired consistency.
  5. Bring to a boil; reduce heat and simmer for 2 hours, stirring frequently.
COOKING TIP

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