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Posole Salad with Avocado, Green Chile, Lemon, and Cilantro
Posole Salad

1/2 pound dried posole (or 2 cups canned hominy, drained)
2 bay leaves
2 ripe avocados
1/2 cup packed fresh cilantro leaves, minced
2 lemons
8 small pickled green chilies, minced
1/3 cup red onion, finely minced
1 1/2 teaspoons salt
2 tablespoons chile powder
2 teaspoons ground cumin
cilantro sprigs for garnish

1. Soak posole for at least 3 hours or overnight. Drain, add fresh water and the bay leaves, and boil in a medium saucepan until soft enough to chew comfortably (some people like it at 30 minutes, some prefer it at 2 hours). Drain again. Remove and discard bay leaves. (Alternatively, if you're using canned hominy, begin with step 2.)
2. Halve and pit the avocados. Scoop the pulp out and chop it into 1/3-inch cubes. Place in a large bowl with the cilantro. Squeeze the juice of the lemons onto the avocado and cilantro. Add the cooked posole (or drained, canned hominy) and the remaining ingredients to the bowl. Mix the ingredients thoroughly but carefully (try not to mash the avocado). Garnish with the cilantro sprigs.

Posole is often paired with pork and pork fat in New Mexico's chile-laden soups and stews. We find that pairing posole with avocado in this delicious salad adds the richness that the pork usually provides. This yellow, green and red salad is easy to make in large quantities so it's ideal for entertaining. Serves 8 as a side dish