Posole with Red Chile Pods & Cilantro Salsa

By rsberkenbile

Ingredients

• Posole:
• 2-1/2 c. dried posole
• 1/2 onion, diced
• 2 large garlic cloves, peeled & smashed
• 3 dried New Mexican chile pods (or guajillo chiles)
• 1 heaping tsp. dried Mexican oregano
• 3 Qt. water
• Salt, to taste
• Diced avocado
• A quartered lime for each bowl
• Cilantro Salsa:
• 1 bunch scallions, finely chopped (incl. some of the tops)
• 1 bunch cilantro, large stems removed, chopped (about 1 c.)
• 1 jalapeno chile, seeded and chopped
• 1 tsp. roasted ground cumin
• Pinch salt
• 1/3 c. sunflower seed oil
• Water to thin, about 1/4 c.

Details

Servings 6

Preparation

Step 1

Posole:
Cover posole with boiling water and let stand at least 1 hour (or overnight). Drain. Put into a pot with remaining ingredients (except for salsa ingredients, avocado and lime). 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 may vary -- could be 1-1/2 hrs. or 3 hrs.). Once the posole is tender, but not quite done, add 2 tsp. salt. Season again (to taste) before serving.

Cilantro Salsa:
Chop and combine all ingredients (for a finer texture, puree in a food processor).