Posole with Red Chile Pods and Cilantro Salsa

Name: Posole with Red Chile Pods and Cilantro Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dried posole; 1/2 onion, diced; 2 large garlic cloves, peeled and smashed; 3 dried red New Mexican chile pods or guajillo chiles; 1 heaping teaspoon dried Mexican oregano; 3 quarts water; Salt to taste; Cilantro salsa, recipe follows; Diced avocado; Quartered lime for each bowl

Servings: persons

1
Cover the dried posole with boiling water and let stand at least an hour or overnight.
2
Drain, then put it in a pot with rest of the ingredients, except the salsa and avocado.
3
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.
4
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.)
5
Once the posole is clearly tender but not quite done, add 2 teaspoons salt, then season again to taste when finished.
6
Ladle the posole into bowls with some of the broth.
7
Stir in a spoonful of cilantro salsa, add some diced avocado to each bowl, then serve with a wedge of lime

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups dried posole, 1/2 onion, diced, 2 large garlic cloves, peeled and smashed, 3 dried red New Mexican chile pods or guajillo chiles, and more.

Yes, Posole with Red Chile Pods and Cilantro Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!