Posole with Southern Greens, Chayote, Dried Cherries, and Pecans

Posole with Southern Greens, Chayote, Dried Cherries, and Pecans
Photo by www.epicurious.com

Ingredients

  • Salt
  • ½ cup dry posole
  • 6 cups vegetable stock, homemade or store-bought
  • 3 tablespoons unsalted butter
  • ½ cup onions
  • ¼ cup cider vinegar
  • ½ cup chopped pecans
  • + 5 more ingredients
    • ½ cup dried cherries
    • 2 garlic cloves
    • 2 chayotes
    • 2 tablespoons olive oil
    • 1 pound greens (such as mustard greens, collards, and/or Swiss chard)

Drain the posole and place in a saucepan. Cover with the stock and bring to a boil. Reduce the heat to a simmer and cook for 1 hour, or until the posole is tender. Drain and reserve the posole and cooking liquid separately. In a stockpot, heat the olive oil until lightly smoking. Add the onion an...

View full recipe at Epicurious

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