Iroquois White Corn: Three Sisters Posole Recipe

iwc_field_tassle-landscape_300dpiHeritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking.

Recipe from the Angelica Home Kitchen

by Leslie McEachern


1 cup hominy (hulled white corn)
1/2 cup pinto beans
1/2 cup anasazi beans
1/2 cup kidney beans
1/4 cup olive oil
3 chopped onions
1 tablespoon chopped garlic
1 cinnamon stick
2 whole bay leaves
1 jalpeno pepper, seeded and chopped (rubber gloves advised)
1 1/2 tablespoons ground cumin
3 leaves fresh sage chopped
1/2 cup medium diced celery
3 cups medium diced carrots
3 cups medium diced turnips
3 cups winter squash such as kuri, hubbard, or kabocha, peeled, seeded,
and cubed
1 (32 ounce) can peeled organic tomatoes and their juice
salt and freshly ground pepper to taste
chopped cilantro for garnish


  1. Sort through beans and hominy to discard any broken ones or stones. Place beans and hominy in a 3 to 4 quart saucepan and cover with two quarts of water.
  2. Bring to a boil over a high heat. Reduce the heat to low and simmer 2 minutes.
  3. Remove the pan from the heat and allow it to sit for one hour so the beans and hominy can swell.
  4. Meanwhile prep the other vegetables.
  5. When the beans and hominy have soaked, drain and rinse them in a strainer. Place them in a 3 to 4 quart pressure cooker with 5 cups of water, bring to pressure, lower heat to simmer and cook for thirty minutes
  6. Place the 1/4 cup olive oil in a stove top casserole over medium heat and sauté the onions, garlic, cinnamon, bay leaves, jalapeno pepper, cumin, and sage, for ten minutes, stirring frequently, then add the remaining vegetables and tomatoes. Reduce heat to low.
  7. Quick release the pressure cooker by running cool water over the top, then add the beans with their cooking liquid to the casserole.
  8. Simmer over low heat, covered for one hour or until everything is tender.
  9. Add salt and pepper to taste and continue to cook another 15-20 minutes or until thickened.
  10. Serve with chopped cilantro.

Cooking time 2 hours, plus one hour for bean soaking.
Yields 6-8 servings

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