date:Sep 17, 2012
44 g fat (15 g saturated), 131 mg cholesterol, 989 mg sodium, 7 g fiber.
Wine pairing: Adjust your wine choice to the level of chile heat. A medium-bodied, lightly-oaked red such as Tempranillo will handle a slightly spicy posole, while one with more heat will go better with a varietal like a light, fruity Beaujolais Nouveau.