Posole Stew

Name: Posole Stew
Ingredients: 8 ounces blue corn posole; 2 quarts water; Salt to taste; 3 cloves garlic, minced; 10 drops hot pepper sauce; 1 1/2 pounds pork loin, cut into 1 inch cubes; 3 tablespoons ketchup; 2 tablespoons diced green chile pepper; 1 tablespoon dried minced onion; 3 carrots; 1/3 large eggplant, diced; 1 onion, chopped; 2 yellow squash, chopped; 3 cloves garlic, minced

14 ingredients

3 steps

Ingredients

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

Directions

1

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