Posole Stew

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.