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CATEGORY CUISINE TAG YIELD
Mexican Dujour12 6 servings

INGREDIENTS

2 1/2 c Dried posole
1/2 Onion; diced
2 lg Garlic cloves; peeled and smashed
3 Dried red New Mexican chile pods or
; guajillo chiles
1 ts Dried Mexican oregano
3 qt Water
Salt to taste
Cilantro salsa; recipe follows
Diced avocado
Quartered lime for each bowl

INSTRUCTIONS

Cover the dried posole with boiling water and let stand at least an hour or
overnight. Drain, then put it in a pot with rest of the ingredients, except
the salsa and avocado. Bring to a boil, then lower the heat and simmer,
partially covered, until the posole is tender and many of the kernels have
opened up or flowered, like popcorn,, about 2 hours. Time can vary a great
deal from brand to brand it could be done in 1 1/2 hours or take as long as
3.) Once the posole is clearly tender but not quite done, add 2 teaspoons
salt, then season again to taste when finished.
Ladle the posole into bowls with some of the broth. Stir in a spoonful of
cilantro salsa, add some diced avocado to each bowl, then serve with a
wedge of lime.
Yield: 6 servings
CHEF DU JOUR DEBORAH MADISON SHOW #DJ9494
Busted and entered for you by: Bill Webster
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