Three Sisters' Hominy Corn Harvest Stew
Ingredients:
2 cups Los Chileros Organic White Posole
6 qts. water
3 Tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, finely chopped
1 green zucchini, cut in half lengthwise and sliced 1/4 inch thick
2 yellow squash, cut in half lengthwise and sliced 1/4 inch thick
4 tomatoes, diced
4 dried Hatch Chile Pods, stemmed seeded and torn into 12 pieces
2 tsp. New Mexico Hatch Red Chile Powder
2 bay leaves
4 cups vegetable stock
1 tsp. azafrán (Native American saffron)
2 cups cooked tepary beans or pinto beans
1 tsp. Mexican Oregano
1 tsp. fresh thyme leaves, finely chopped
1 1/2 tsp kosher salt
microgreens or sunflower sprouts for garnish
Directions:
Soak the posole overnight in 4 cups of water. The following day, drain and discard water. Cover with water. Boil 2 hours, drain again and set aside.
Place the hominy in a large pot and add the remaining 5 quarts of water.
The water should cover the posole by at least 3 inches, if it does not, add a little more water.
Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the kernels burst and are puffy and tender when tasted, 2–3 hours.
Add more water during cooking if needed. Drain, reserving the cooking water, and set aside.
You should have about 4 cups cooking water. (You can also cook your posole in a slow cooker overnight, which is my preferred method.
Place the posole in the slow cooker and cover with plenty of water. Bring to a boil, reduce the heat to low, and let cook overnight, 6–8 hours.)
In a separate large pot, heat the olive oil over medium-high heat.
Add the onion and sauté until translucent, 2–3 minutes.
Add the garlic, zucchini, yellow squash, and tomatoes and sauté for another 3 minutes.
Add the posole, red chiles, red chile powder, bay leaves, stock, hominy cooking water, and azafrán.
Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes.
Add the beans, oregano, thyme, and salt and continue cooking for another 15 minutes.
If you prefer a smooth, thick stew, transfer the mixture to a blender, reserving 2–3 cups (480–700 ml) for garnish, and blend until smooth.
Serve hot in large soup bowls and garnish with microgreens or sunflower sprouts
Click here for Los Chileros Organic White Corn Posole
Click here for Hatch Chile Pods
Click here for Hatch Red Chile Powder
2 cups Los Chileros Organic White Posole
6 qts. water
3 Tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, finely chopped
1 green zucchini, cut in half lengthwise and sliced 1/4 inch thick
2 yellow squash, cut in half lengthwise and sliced 1/4 inch thick
4 tomatoes, diced
4 dried Hatch Chile Pods, stemmed seeded and torn into 12 pieces
2 tsp. New Mexico Hatch Red Chile Powder
2 bay leaves
4 cups vegetable stock
1 tsp. azafrán (Native American saffron)
2 cups cooked tepary beans or pinto beans
1 tsp. Mexican Oregano
1 tsp. fresh thyme leaves, finely chopped
1 1/2 tsp kosher salt
microgreens or sunflower sprouts for garnish
Directions:
Soak the posole overnight in 4 cups of water. The following day, drain and discard water. Cover with water. Boil 2 hours, drain again and set aside.
Place the hominy in a large pot and add the remaining 5 quarts of water.
The water should cover the posole by at least 3 inches, if it does not, add a little more water.
Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the kernels burst and are puffy and tender when tasted, 2–3 hours.
Add more water during cooking if needed. Drain, reserving the cooking water, and set aside.
You should have about 4 cups cooking water. (You can also cook your posole in a slow cooker overnight, which is my preferred method.
Place the posole in the slow cooker and cover with plenty of water. Bring to a boil, reduce the heat to low, and let cook overnight, 6–8 hours.)
In a separate large pot, heat the olive oil over medium-high heat.
Add the onion and sauté until translucent, 2–3 minutes.
Add the garlic, zucchini, yellow squash, and tomatoes and sauté for another 3 minutes.
Add the posole, red chiles, red chile powder, bay leaves, stock, hominy cooking water, and azafrán.
Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes.
Add the beans, oregano, thyme, and salt and continue cooking for another 15 minutes.
If you prefer a smooth, thick stew, transfer the mixture to a blender, reserving 2–3 cups (480–700 ml) for garnish, and blend until smooth.
Serve hot in large soup bowls and garnish with microgreens or sunflower sprouts
Click here for Los Chileros Organic White Corn Posole
Click here for Hatch Chile Pods
Click here for Hatch Red Chile Powder
