Posole Stew Recipe

Ingredients
<br>- 8 ounces blue corn posole
<br>- 2 quarts water
<br>- Salt to taste
<br>- 3 cloves garlic, minced
<br>- 10 drops hot pepper sauce
<br>- 1 ½ pounds pork loin, cut into 1 inch cubes
<br>- 3 tablespoons ketchup
<br>- 2 tablespoons diced green chile pepper
<br>- 1 tablespoon dried minced onion
<br>- 3  carrots
<br>- ⅓  large eggplant, diced
<br>- 1  onion, chopped
<br>- 2  yellow squash, chopped
<br>- 3 cloves garlic, minced
<br><p></p>Directions
<br>step 1: Soak the posole in 6 cups of salted water overnight. Drain and rinse.
<br>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.
<br>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.
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Ingredients
- 8 ounces blue corn posole
- 2 quarts water
- Salt to taste
- 3 cloves garlic, minced
- 10 drops hot pepper sauce
- 1 ½ pounds pork loin, cut into 1 inch cubes
- 3 tablespoons ketchup
- 2 tablespoons diced green chile pepper
- 1 tablespoon dried minced onion
- 3 carrots
- ⅓ large eggplant, diced
- 1 onion, chopped
- 2 yellow squash, chopped
- 3 cloves garlic, minced

Directions
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.

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