Recipe: Bean and Vegetable Posole

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Bean and Vegetable Posole from Native Seeds/SEARCH

This colorful posole recipe comes to us from our friends at Native Seeds/SEARCH. Visit them online for rare and indigenous seeds, as well as for unique Southwestern and Northern Mexican products.

  1. Rinse and soak posole and beans, in separate bowls, for about 6 hours. Drain posole and discard water. Add posole to a pot, fill pot with fresh water, and place over medium heat. Bring to a simmer and cook until tender, about 2 hours. Drain. Meanwhile, pour beans and their soaking liquid into another pot and add more water if needed to cover beans by about 2 inches. Bring to a boil and then reduce heat to a low simmer. Cook until tender, adding water as necessary (timing will vary depending on type of bean).
  2. In 4 qt. pan, saute onion, garlic, chile powder, cumin seed and oregano in 1 T. oil for 7 minutes until onion is soft. Add squash and tomatoes. Cook 5 minutes, stirring occasionally.
  3. Stir in cooked beans and cooking liquid, posole, green beans and bouillon. Simmer 30 minutes, adding water if stew is too thick. Add cilantro and salt to taste. Serve with warm tortillas.