dried blue corn posole, available in some groceries and online
tepary beans (or other small beans), soaked for at least 2 hours or preferably overnight
medium zucchini, chopped into 1-inch pieces
ground red chile
garlic cloves, minced
dried Mexican oregano
Sea salt to taste (optional)
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.