Recipes » Vegetables » Posole and Rice

Ingredients

• 1 lb. Posole
• 3 cloves garlic
• 5 chiles. chipotle, ancho. soaked in boiling water for 30 min.
• 1 lb. roasted tomatoes, peeled and cored
• 1 tbsp. epizote
• 1/2 to 1 cup liquid from the posole
• 1 tbsp oil
• 1 onion, chopped
• 2 cloves garlic
• 2 cups cooked rice

Preparation

Soak overnite, simmer 2 to 3 hours covered until corn busts open.

Add salt last 15 min. Set aside. Save 1 cup broth.

Puree in a blender the chiles, tomatoes, and 3 cloves garlic.

Thin with liquid if needed. Mix in epizote.

Set aside.

Sauté the onion and garlic.

Add the rice, posole, puree add some liquid as needed. 5 minutes.