Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.45 Kcal (1015 kJ) | ||
| Calories from fat | 83.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Cholesterol | 66.91mg | 22% | |
| Sodium | 331.27mg | 14% | |
| Potassium | 667.42mg | 14% | |
| Total Carbs | 13.49g | 4% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 25.44g | 51% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 79.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 46.94 Kcal (197 kJ) | ||
| Calories from fat | 16.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 14% | |
|---|---|---|---|
| Cholesterol | 12.95mg | 22% | |
| Sodium | 64.14mg | 14% | |
| Potassium | 129.22mg | 14% | |
| Total Carbs | 2.61g | 4% | |
| Sugars | 0.78g | 16% | |
| Dietary Fiber | 0.54g | 11% | |
| Protein | 4.92g | 51% | |
| Vitamin C | 1.5mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 7% | |
| Calcium | 15.4mg | 8% | |
* 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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