| 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
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