I first learned about posole when I read “Born to Run”. I had never heard of it, but I was interested to eat it. I was inspired to make this after reading several different recipes for Posole Soup online. It is rich and savory with an impressive amount of flavor. I served it with homemade baked corn tortilla chips. Yum!
I found the posole on www.nativeseeds.org. It is a form of corn and tastes very similar to hominy. It has a slightly chewy texture that both my wife and I found appealing.
Now on with the recipe!
- 1/2 pound dried blue corn posole
- 4-5 cups posole cooking water
- 2 tomatoes
- 1/2 red onion
- 5 cloves garlic
- 2 Tablespoons Rapunzel Vegetable Broth powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cup cooked black beans
- 1 cup cooked garbanzo beans
- 1 cup cilantro (chopped)
- Rinse and soak the posole overnight, then drain and rinse.
- Cook the posole in at least 8 cups of water, covered for 1-2 hours or until tender.
- Keep the cooked posole and 4-5 cups of the cooking water depending on how thick of stew you like.
- Take 1 cup of the cooking water along with the tomatoes, onion, garlic, and 1/2 cup beans and blend until smooth.
- Add the blended mixture, the rest of the beans, broth powder, oregano, cumin, and bay leaves into the rest of the cooking water with the cooked posole.
- Stir and bring to a boil.
- Let simmer uncovered for 1 hour stirring occasionally.
- Mix in chopped cilantro and serve immediately.
Makes about 4 servings.