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

Ingredients

• 2  chayote squashes pitted julienned cut in half, , and
• 0.3 cup apple cider vinegar 
• 0.5 cup cherries dried
• 2  garlic clove minced peeled
• 1 pound mustard greens washed and roughly chopped (such as mustard greens, collards, and/or Swiss chard)
• 2 tablespoons olive oil 
• 0.5 cup onion diced
• 0.5 cup pecans toasted chopped
• 6 servings salt to taste
• 3 tablespoons butter unsalted
• 6 cups vegetable stock homemade store-bought
• 0.5 cup frangelico dry
• 0.5 cup frangelico dry

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Drain the posole and place in a saucepan. Cover with the stock and bring to a boil. Reduce the heat to a simmer and cook for 1 hour, or until the posole is tender.
2. Drain and reserve the posole and cooking liquid separately.
3. In a stockpot, heat the olive oil until lightly smoking.
4. Add the onion and sauté for 1 minute over high heat.
5. Add the garlic and cook for 1 minute longer.
6. Add the greens, chayotes, and 1 cup of the posole cooking liquid. Cover the pan, reduce the heat to a simmer, and cook for 20 minutes, or until the greens are tender.
7. Remove the lid and ad the dried cherries, pecans, vinegar, and reserved posole. Cook over low heat, uncovered, for 10 minutes. Stir in the butter and season with salt.
8. Serve immediately.
9. Southwestern Vegetarian by Stephan Pyles
10. Clarkson N. Potter