The following recipe is from the cooking demonstration I presented at the Pueblo Grande Museum in Phoenix, Arizona for their annual Auxiliary Indian Market. For us desert people, the cold wind that weekend got into our bones, making the posole a tasty hit for everyone wanting to warm up.
2 cups dried *blue corn posole
4 New Mexican red chile pods, stems and seeds removed
6 cups vegetable broth
4 cloves garlic, minced
1 white onion, diced
1 teaspoon Mexican oregano
1 cup **tepary beans (white, brown, or black)
sea salt to taste
MISE EN PLACE
Cook blue corn posole: In a medium sized pot, cover posole with plenty of water and bring to a boil. Reduce heat and cook until tender, about 2 hours. Drain.
Cook tepary beans: In medium sized pot, cover tepary beans with plenty of water and bring to a boil. Reduce heat and cook until tender, about 2 hours. Drain.
In a large pot, heat sunflower oil and sauté the onion until translucent. Add minced garlic and sauté for one more minute. Add the cooked posole, the dried chiles, cooked tepary beans, and vegetable broth. Bring to a boil, reduce heat and simmer for 30 minutes.
Salt to taste.
Serve with warm corn tortillas.