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Posole With Southern Greens, Chayote, Dried Cherries, And Pecans

Nutrition per serving    (USDA % daily values)
CAL
335
FAT
84%
CHOL
11%
SOD
118%

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Ingredients for 4 servings

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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