Three Sisters Posole
This soup recipe includes the Three Sisters: corn, beans, and squash. They are a nutritionally balanced trio of foods that have been grown, eaten, and held sacred for most agricultural indigenous people of the Americas.
- 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.
- 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.
- 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).
- Serve with warm corn tortillas, wild onions or scallions, and a squeeze of fresh lemon or lime.