• 8 oz. posole (uncooked whole hominy)
  • 1 cup cooked beans of your choice
  • 1 lg onion, chopped
  • 2 cups canned or fresh chopped tomatoes
  • 1 good ristra chile, crumbled, seeds removed
  • 1 fresh green chile, chopped
  • 4 cloves garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt, or to taste
  • (optional) 1/4 teaspoon ground chipotle chiles


Serves 4-6.

You can find posole in Mexican section of your grocery. Native Seeds/SEARCH has red and blue corn posole available for sale, as well. Their address/phone is:

Native Seeds/SEARCH
2509 N. Campbell #325
Tucson, AZ 85719
(602) 327-9123

Soak posole overnight in water to cover. Drain. Put in large pan with water to cover + one cup. Simmer 2-3 hours, until fairly tender.

Now add remainder of ingredients to pan, and another 2 cups of water. Simmer for one hour. You can make this as mild or hot as you like.

Source: Native Seeds/SEARCH (modified slightly)