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

Ingredients

• 6 cups vegetable stock, homemade or store-bought
• Salt
• 3 tablespoons unsalted butter
• ¼ cup cider vinegar
• ½ cup chopped pecans
• ½ cup dried cherries
• 2 garlic cloves
• + 5 more ingredients
• • 2 chayotes
  • ½ cup onions
  • 2 tablespoons olive oil
  • ½ cup dry posole
  • 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