Posole With Red Chile Pods And Cilantro Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Dujour12 | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Dried posole |
| 1/2 | Onion, diced | |
| 2 | Garlic cloves, peeled and | |
| smashed | ||
| 3 | Dried red New Mexican chile | |
| pods or | ||
| guajillo chiles | ||
| 1 | t | 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 Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 37
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 65.4mg
Potassium: 165.8mg
Carbohydrates: 3.4g
Fiber: 2.1g
Sugar: <1g
Protein: <1g