Recipe - Posole With Red Chile Pods And Cilantro Salsa

2 One half cup Dried posole
One half Onion; minced
2 lg Garlic cloves; peeled and
smashed
3 Dried red New Mexican chile
pods or
; guajillo chiles
1 teaspoon Dried Mexican oregano
3 qt Water
Salt to taste
Cilantro salsa; recipe
follows
Diced avocado
Quartered lime for each bowl

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 One half 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.

Ladle the posole into bowls with some of the broth. Stir in a spoonful of
cilantro salsa, add some minced avocado to each bowl, then serve with a
wedge of lime.

Yield: 6