Directions:
- Posole:.
- Combine posole, water, chicken base or bullion, garlic, and oregano in a 3-4 quart saucepan.
- Bring to a boil, cover, lower heat to simmer for 2 hours. **As you may lose water while the posole absorbs it and some evaporates, be sure to check occasionally that enough water remains in the pot to just cover the posole, adding water as needed.
- After posole is cooked, add pork and cook an additional 30 minutes. Salt and pepper to taste.
- Add chili sauce, 1 teaspoon at a time to your bowl until desired heat is obtained.
- Serve with warm buttered tortilla.
- Chili Sauce:.
- Combine powdered red chili, water, garlic, and salt in 1 quart sauce pan.
- Bring to a boil, then lower heat to simmer for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 775.66 Kcal (3248 kJ) | ||
| Calories from fat | 683.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.9g | 117% | |
|---|---|---|---|
| Cholesterol | 83.13mg | 28% | |
| Sodium | 537.31mg | 22% | |
| Potassium | 458.76mg | 10% | |
| Total Carbs | 11.1g | 4% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 12.16g | 24% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.36 Kcal (546 kJ) | ||
| Calories from fat | 114.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 117% | |
|---|---|---|---|
| Cholesterol | 13.97mg | 28% | |
| Sodium | 90.3mg | 22% | |
| Potassium | 77.1mg | 10% | |
| Total Carbs | 1.87g | 4% | |
| Sugars | 0.13g | 3% | |
| Dietary Fiber | 0.47g | 11% | |
| Protein | 2.04g | 24% | |
| Iron | 0.1mg | 4% | |
| Calcium | 12.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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