Name: Three Sisters Posole
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 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)

By Felicia Cocotzin Ruiz

(1)

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.

Prep: 15 mins Cook: 2 hrs 30 mins Total: 2 hrs 45 mins + soaking Yield: 6 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

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)

Instructions

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.