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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blue corn posole	8	ounces		201.7333	0.0	44.88	1.1333
water	2	quarts		-	-	-	-
salt	to taste			-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
pepper sauce	10	drops		-	-	-	-
pork loin	1 1/2	pounds	cut	1346.4031	0.0	134.2323	85.5442
ketchup	3	tablespoons		201.7333	0.0	44.88	1.1333
green chile pepper	2	tablespoons	diced	3.72	0.863	0.16	0.0316
onion	1	tablespoon	minced	64.0	14.944	1.76	0.16
carrot	3			157.44	36.7872	3.5712	0.9216
eggplant	1/3		diced	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
yellow squash	2		chopped	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.