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

Instructions

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