Blue corn is a variety that is commonly used in Mexico
Soak posole overnight, then rinse well. Boil posole in salted water for about 2 hours. Add meat, chile pods (or chile powder), oregano and garlic. Cover and continue to simmer for another hour or until posole is tender. Stirring occasionally.
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|Serving Size: 1 Serving (2190g)|
|Recipe Makes: 1|
|Calories from Fat: 1417 (62%)|
|Amt Per Serving||% DV|
|Total Fat 157.4g||210 %|
|Saturated Fat 62.9g||315 %|
|Monounsaturated Fat 67.5g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 598.8mg||184 %|
|Sodium 562.8mg||19 %|
|Potassium 4051mg||107 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 31.5g|
|Protein 177.5g||254 %|
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Calories per serving: 2296
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