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

• 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.

overnight, vegetable stock, olive oil, onions, garlic, chard, chayotes, dried cherries, pecans, cider vinegar, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/posole-with-southern-greens-chayote-dried-cherries-and-pecans-104137 (may not work)