I wrote about Three Sisters Posole (Pozole de Tres Hermanas) before, here.
This time, I improvised a little further:
2 cups dried blue corn posole, or hominy
1 cup tepary beans, or any kind of small beans ( I used navy beans this time)
1 cup barley (optional)
1 tsp Yondu
2 medium zucchini
4-8 garlic cloves
1 tsp Savory
2+ tsp Mexican Oregano
1- Tbsp ground red chili, and/or, use some chilis and/or jalapeños chopped up with the onions - adjust quantities accordingly.
8 cups vegetable stock
2 tbsp arrowroot, corn starch or potato starch
Sea Salt to taste
You can obviously enrich this soup many different ways. I added one king mushroom, with the onions, garlic, at the outset. I use savory mostly in any dish that involves beans. I also cooked both the hominy and the beans with a piece of kombu.
Adding some Yondu in the stir-fry at the outset is one of the steps that increases the depth of the flavor. In my soup stock, this time I used one quart of store-bought veggie broth and one quart of water with about 1.5 tbsp Better Than Bouillon.
- Cook posole for 2 hours until tender - or shorter if using a pressure cooker. (Hominy in Instant Pot for 15-20 mins on High pressure)
- Cook the beans separately 1.5-2 hours until tender (Instant Pot for 7-8 mins or so).
- In a large pot, add the minced garlic, chopped onion, any peppers or chilis and stir-fry for 5-10 minutes, starting with a dry roast, and gradually adding 1 cup of water with the 1 tsp of Yondu.
- Add the cut-up zucchini, savory, oregano, ground chili, and vegetable stock and bring to a boil.
- Add the cooked posole and beans and barley if using. Reduce heat and simmer for about 30 minutes to allow the flavors to come together.
- Dissolve the 2 tbsp of arrowroot into the soup last and mix in well to thicken.
if necessary, add sea salt to taste
- Serve with warm tortillas, wild onions, or scallions. and a squeeze of lemon or lime.