Posole with Red Chile Pods and Cilantro Salsa

• 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

1. Cover the dried posole with boiling water and let stand at least an hour or overnight.
2. Drain, then put it in a pot with rest of the ingredients, except the salsa and avocado.
3. 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.
4. 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.)
5. Once the posole is clearly tender but not quite done, add 2 teaspoons salt, then season again to taste when finished.
6. Ladle the posole into bowls with some of the broth.
7. Stir in a spoonful of cilantro salsa, add some diced avocado to each bowl, then serve with a wedge of lime

posole, onion, garlic, red new, oregano, water, salt, cilantro, avocado, bowl

Taken from www.foodnetwork.com/recipes/posole-with-red-chile-pods-and-cilantro-salsa-recipe.html (may not work)