Posole with Red Chile Pods and Cilantro Salsa

Total Time:
3 hr
Prep:
1 hr
Cook:
2 hr

Yield:
6 servings

Ingredients
  • 2 1/2 cups dried posole
  • 1/2 onion, diced
  • 2 large garlic cloves, peeled and smashed
  • 3 dried red New Mexican chile pods or guajillo chiles
  • 1 heaping teaspoon dried Mexican oregano
  • 3 quarts water
  • Salt to taste
  • Cilantro salsa, recipe follows
  • Diced avocado
  • Quartered lime for each bowl
Directions

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


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    Recipe courtesy of Food Network Kitchen