Posole with Southern Greens, Chayote, Dried Cherrie

Name: Posole with Southern Greens, Chayote, Dried Cherries, and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry posole, soaked overnight; 6 cups vegetable stock, homemade or store-bought; 2 tablespoons olive oil; 1/2 cup diced onions; 2 garlic cloves, peeled, and minced; 1 pound greens (such as mustard greens, collards, and/or Swiss chard), washed and roughly chopped; 2 chayotes, cut in half, pitted, and julienned; 1/2 cup dried cherries; 1/2 cup toasted chopped pecans; 1/4 cup cider vinegar; 3 tablespoons unsalted butter; Salt to taste

Servings: persons

1/2 cup dry posole, soaked overnight
6 cups vegetable stock, homemade or store-bought
2 tablespoons olive oil
1/2 cup diced onions
2 garlic cloves, peeled, and minced
1 pound greens (such as mustard greens, collards, and/or Swiss chard), washed and roughly chopped
2 chayotes, cut in half, pitted, and julienned
1/2 cup dried cherries
1/2 cup toasted chopped pecans
1/4 cup cider vinegar
3 tablespoons unsalted butter
Salt to taste

1
Drain the posole and place in a saucepan.
2
Cover with the stock and bring to a boil.
3
Reduce the heat to a simmer and cook for 1 hour, or until the posole is tender.
4
Drain and reserve the posole and cooking liquid separately.
5
In a stockpot, heat the olive oil until lightly smoking.
6
Add the onion and saute for 1 minute over high heat.
7
Add the garlic and cook for 1 minute longer.
8
Add the greens, chayotes, and 1 cup of the posole cooking liquid.
9
Cover the pan, reduce the heat to a simmer, and cook for 20 minutes, or until the greens are tender.
10
Remove the lid and ad the dried cherries, pecans, vinegar, and reserved posole.
11
Cook over low heat, uncovered, for 10 minutes.
12
Stir in the butter and season with salt.
13
Serve immediately.

347

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup dry posole, soaked overnight, 6 cups vegetable stock, homemade or store-bought, 2 tablespoons olive oil, 1/2 cup diced onions, and more.

Yes, Posole with Southern Greens, Chayote, Dried Cherries, and Pecans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions