Three Sisters Posole
What You'll Need
2 cups dried blue corn posole, available in some groceries and online
1 cup tepary beans (or other small beans), soaked for at least 2 hours or preferably overnight
2 medium zucchini, chopped into 1-inch pieces
1 Tbsp ground red chile
4 garlic cloves, minced
1 onion, chopped
2 tsp dried Mexican oregano
8 cups vegetable stock
Sea salt to taste (optional)
How to Make It
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.
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