Recipe courtesy of Deborah Madison

Posole with Red Chile Pods and Cilantro Salsa

  • Total: 3 hr
  • Prep: 1 hr
  • Cook: 2 hr
  • Yield: 6 servings
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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


  1. 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.
  2. 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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