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

Name: Posole with Southern Greens, Chayote, Dried Cherries, and Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 2 chayotes, cut in half, pitted, and julienned; 59 milliliters cider vinegar; 118 milliliters dried cherries; 2 garlic cloves, peeled, and minced; 454 grams greens (such as mustard greens, collards, and/or Swiss chard), washed and roughly chopped; 2 Tbsps olive oil; 118 milliliters diced onions; 118 milliliters toasted chopped pecans; 6 servings Salt to taste; 3 Tbsps unsalted butter; 1 liters vegetable stock, homemade or store-bought; 118 milliliters dry posole, soaked overnight

Posole with Southern Greens, Chayote, Dried Cherries, and Pecans might be just the side dish you are searching for. One serving contains 222 calories, 3g of protein, and 16g of fat. This gluten free, primal, and vegetarian recipe serves 6. A mixture of chayotes, cider vinegar, cherries, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Drain and reserve the posole and cooking liquid separately.

In a stockpot, heat the olive oil until lightly smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion and sauté for 1 minute over high heat.

Ingredients you will need

Onion

Add the garlic and cook for 1 minute longer.

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Garlic

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.

Ingredients you will need

Chayote

Greens

Equipment you will use

Frying Pan

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.

Ingredients you will need

Dried Cherries

Vinegar

Butter

Pecans

Salt

Serve immediately.

Southwestern Vegetarian by Stephan Pyles

Clarkson N. Potter

Equipment

Sauce Pan

Pot

Frying Pan

Ingredients

Servings:

chayotes, cut in half, pitted, and julienned 59milliliters

cider vinegar 118milliliters

dried cherries 2

garlic cloves, peeled, and minced 454grams

greens (such as mustard greens, collards, and/or Swiss chard), washed and roughly chopped 2Tbsps

olive oil 118milliliters

diced onions 118milliliters

toasted chopped pecans 6servings

Salt to taste 3Tbsps

unsalted butter 1liters

vegetable stock, homemade or store-bought 118milliliters

dry posole, soaked overnight

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.