Photo: Kevin McCutcheon
Posole Stew
14 ingredients
6 to 8 servings
openrecipes
"This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico."
Estimated Nutrition (whole recipe, rough)
455
Calories
34g
Protein
16g
Fat
49g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes