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

Posole with Southern Greens, Chayote, Dried Cherries, and Pecans recipes
12 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
Nutrition
276
14% daily value
5 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

31% 20

Saturated

29% 6

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

8% 24

Carbs (net)

- 19

Fiber

18% 5

Sugars

- 14

Sugars, added

- 0

Protein

8% 4

Cholesterol

6% 18

Sodium

50% 1194

Calcium

9% 93

Magnesium

25% 105

Potassium

13% 599

Iron

14% 2

Zinc

14% 2

Phosphorus

14% 101

Vitamin A

41% 368

Vitamin C

43% 39

Thiamin (B1)

12% 0

Riboflavin (B2)

11% 0

Niacin (B3)

7% 1

Vitamin B6

18% 0

Folate equivalent (total)

24% 97

Folate (food)

- 97

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

34% 5

Vitamin E

20% 3

Vitamin K

638% 766

Sugar alcohols

- 0

Water

- 463
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