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

Posole with Southern Greens, Chayote, Dried Cherries, and Pecans
Posole with Southern Greens, Chayote, Dried Cherries, and Pecans
Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Mexican Leafy Green Onion Vegetarian Cherry Pecan Winter Hominy/Cornmeal/Masa
  • salt to taste
  • 1/2 cup diced onions
  • 2 tablespoons olive oil
  • 1/4 cup cider vinegar
  • 3 tablespoons unsalted butter
  • 1/2 cup dried cherries
  • Carbohydrate 20 g(7%)
  • Cholesterol 15 mg(5%)
  • Fat 17 g(26%)
  • Fiber 4 g(15%)
  • Protein 3 g(6%)
  • Saturated Fat 5 g(24%)
  • Sodium 995 mg(41%)
  • Calories 230

Preparation 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 and sauté for 1 minute over high heat. Add the garlic and cook for 1 minute longer. Add the greens, chayotes, and 1 cup of the posole cooking liquid. Cover the pan, reduce the heat to a simmer, and cook for 20 minutes, or until the greens are tender. Remove the lid and ad the dried cherries, pecans, vinegar, and reserved posole. Cook over low heat, uncovered, for 10 minutes. Stir in the butter and season with salt. Serve immediately. Southwestern Vegetarian by Stephan Pyles Clarkson N. Potter

Preparation 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 and sauté for 1 minute over high heat. Add the garlic and cook for 1 minute longer. Add the greens, chayotes, and 1 cup of the posole cooking liquid. Cover the pan, reduce the heat to a simmer, and cook for 20 minutes, or until the greens are tender. Remove the lid and ad the dried cherries, pecans, vinegar, and reserved posole. Cook over low heat, uncovered, for 10 minutes. Stir in the butter and season with salt. Serve immediately. Southwestern Vegetarian by Stephan Pyles Clarkson N. Potter

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