Posole Stew

Ingredients

• Servings: 6
• 8 ounces blue corn posole
• 2 quarts water
• salt to taste
• 3 cloves garlic, minced
• 10 drops hot pepper sauce
• 1 1/2 pounds lamb 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

Recipe

• 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.