Title: Posole with Red Chile Pods And Cilantro Salsa
Categories: Dujour12
Yield: 6 servings

2 1/2 c Dried posole
1/2 Onion; diced
2 lg Garlic cloves; peeled and
-smashed
3 Dried red New Mexican chile
-pods or
; guajillo chiles
1 ts Dried Mexican oregano
3 qt Water
Salt to taste
Cilantro salsa; recipe
-follows
Diced avocado
Quartered lime for each bowl

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.

Yield: 6 servings

CHEF DU JOUR DEBORAH MADISON SHOW #DJ9494

Busted and entered for you by: Bill Webster

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