Blue Corn Posole Stew

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!

Ingredients

• 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)

Method

1. Rinse and soak the posole overnight, then drain and rinse.
2. Cook the posole in at least 8 cups of water, covered for 1-2 hours or until tender.
3. Keep the cooked posole and 4-5 cups of the cooking water depending on how thick of stew you like.
4. Take 1 cup of the cooking water along with the tomatoes, onion, garlic, and 1/2 cup beans and blend until smooth.
5. 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.
6. Stir and bring to a boil.
7. Let simmer uncovered for 1 hour stirring occasionally.
8. Mix in chopped cilantro and serve immediately.
9. Enjoy!

Makes about 4 servings.