Recipe courtesy of Deborah Madison

Posole with Red Chile Pods and Cilantro Salsa

Save Recipe
  • Total: 3 hr
  • Prep: 1 hr
  • Cook: 2 hr
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  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
19m Easy 100%
CLASS
26m Intermediate 98%
CLASS
4m Easy 99%
CLASS
14m Easy 96%
CLASS

19m Easy 100%
CLASS
26m Intermediate 98%
CLASS
4m Easy 99%
CLASS