Name: Posole with Southern Greens, Chayote, Dried Cherries, and Pecans
Yield: Makes 4 to 6 servings
Ingredients: 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

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

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

Recipe notes

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