Three Sisters Posole


Total: 2 hours 45 minutes + soaking
Prep: 15 minutes
Cook: 2 hours 30 minutes
Yield: 6 servings

This soup recipe includes the Three Sisters: corn, beans, and squash. This trio of foods has been grown, eaten, and held sacred for most agricultural indigenous people of the Americas.

Ingredients

Preparation

  1. Cook the blue corn posole: In a medium sized pot, cover posole with plenty of water and bring to a boil. Reduce heat and cook until tender, about 2 hours. Drain and set aside.
  2. Cook the beans: In a separate medium sized pot, cover beans with plenty of water and bring to a boil. Reduce heat and cook until tender, about 1½‐2 hours depending how long the beans were soaked. Drain and set aside.
  3. In a large pot, add the minced garlic, chopped onion, zucchini, oregano, ground chile, and vegetable stock. Bring to a boil, then add the cooked posole and beans. Reduce heat and simmer for about 30 minutes to allow the flavors to come together. Add sea salt to taste (optional).
  4. Serve with warm corn tortillas, wild onions or scallions, and a squeeze of fresh lemon or lime.

Felicia Cocotzin Ruiz is a natural foods activist, educator, and private chef with deep family roots in northern New Mexico (Tiwa, Mexican, Spanish). Felicia is a graduate of the Plant-Based Nutrition Certificate. Her kitchen is a living and breathing space, where she translates cultural knowledge into modern dishes that nourish, heal, stimulate, and delight the palate. Her website is www.ruizenplace.com.
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