Tarahumara Posole

This is absolutely the last Tarahumara based post, I promise. Until the next one, that is. I’m having a hard time leaving behind the wonderful flavors of the New World for my next theme. I blame it on being Californian and surrounded by these wonderful foods all my life: peppers, tomatoes, chilis, beans, corn, salsa… I seriously think salsa deserves its own spot on the food pyramid. Plus, every time I go to the market, avocados are on sale, and I can’t help myself since they are crazy expensive much of the year.

So to round out the wonderful running food of the Tarahumara, the “running people,” here is a version of posole, three sisters style based on a great dish my sister makes. The three sisters refer to corn, beans and squash, which Native Americans revered. Posole, sometimes called hominy, is a special variety of corn that is dried in huge kernels and slow cooked like beans. You can buy it dry and cook it yourself, as I did, or buy it canned. It’s super easy to cook in a slow cooker, just throw it in, cover it with water and cook for a few hours. Once you have cooked posole and beans, the rest is easy.

Vegan Three Sisters Posole

1 onion, chopped

1-2 anaheim or poblano peppers, chopped (I used one of each)

1-2 minced jalapeno or serrano chilis

1 4 oz can chopped green chilis

2-3 cloves garlic, minced

2 zucchini, quartered lengthwise and sliced

1 t chili powder

2 t cumin

1 t coriander

1 t Mexican oregano

24 oz canned diced tomatoes

1 C Mexican beer (I prefer Negra Modelo for cooking)

2 C cooked pinto beans

3-4 C cooked posole

handful of chopped cilantro



In a large pot, saute onion, garlic, and peppers until soft, about 8 minutes. Add spices and cook for a minute. Add tomatoes and beer, stirring well to scrape up any stuck bits. Add beans and posole. Add zucchini and water to get the consistency you like. It can be a thick chili-like stew (my favorite) or thinner, like a soup. Bring to a boil, reduce heat and simmer until veggies are done to your liking, about 20 minutes. Zest the lime, squeeze in the juice, and add cilantro. Check the seasoning, adding salt or more lime as needed.

To Serve:

Ladle into large soup bowls and garnish with any of the following:

sliced green onions

sliced or chopped radishes (unusual, but good)

diced avocado

crushed tortilla chips

a wedge of lime



About vegpedlr

Plant powered off-road triathlete
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