Posole Stew Recipe
- 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
- 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.
