Posole with Red Chile Pods and Cilantro Salsa |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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:
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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