Recipe courtesy of Deborah Madison
Posole with Red Chile Pods and Cilantro Salsa
- Yield: 6 servings
- Total: 3 hr
- Prep: 1 hr
- Cook: 2 hr
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