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from our friends at Native Seeds/SEARCH. Visit them online for rare and indigenous seeds, as well as for unique Southwestern and Northern Mexican products.

1 c. dried posole
1 c. dried beans
1 small onion
2 cloves garlic
1½ tsp. chile powder
- 1½ tsp, whole cumin seed
3/4 tsp. Mexican oregano
1 c. chopped tomatoes
3 small calabacitas (small squash) or zucchini, sliced ¼"
4 oz. fresh or frozen green beans
1 T. vegetable bouillon
2 T. cilantro
salt, to taste

Rinse and soak posole and beans several hours or overnight. Drain. Cook in 5 c. water for 2-3 hours, or until tender, adding water as necessary. In 4 qt. pan saute onion, garlic, chile powder, cumin seed and oregano in 1 T. oil for 7 min. until onion is soft. Add squash and tomatoes. Cook 5 min. stirring occasionally. Stir in beans, posole, cooking liquid, green beans and bouillon. Simmer 30 minutes, adding water if stew is too thick. Add cilantro and salt to taste. Serve with warm tortillas.