This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico.
Provided by Cheryl Bishop
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 7
Number Of Ingredients 14
Steps:
- Soak the posole in 6 cups of salted water overnight. Drain and rinse.
- In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
- Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 27.8 g, Cholesterol 61.2 mg, Fat 13.9 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 4.2 g, Sodium 162.2 mg, Sugar 2.5 g
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