Posole Stew

This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico.

• Calories: 332 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 1 tablespoon dried minced onion
• 3 cloves garlic, minced
• 3 carrots
• 2 quarts water
• 3 tablespoons ketchup
• 10 drops hot pepper sauce
• 8 ounces blue corn posole
• 1 ½ pounds pork loin, cut into 1 inch cubes
• 2 tablespoons diced green chile pepper
• ⅓ large eggplant, diced
• 2 yellow squash, chopped

Recipe Instructions

Step 1

Soak the posole in 6 cups of salted water overnight. Drain and rinse.

Step 2

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.

Step 3

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.