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  1. Posole Spice Blend 2 oz.
  2. Lemongrass, nettle leaf, oatstraw, elderberries, chaga, thyme, oregano, galangal, hawthorn berry, ashwagandha, astragalus, shatavari, orange peel, burdock root, dandelion leaf & root, red clover, yellow dock root, ginger, sow thistle, mallow root, Irish moss. (Formulas may change slightly per batch, please read ingredient label on package).  Use 1 cup for 1-2 gallons of water when making soup or bone broth. Place herbs in the enclosed muslin bag and simmer for at least 2 hours. Remove herb bag and compo
  3. Organic blue and white posole corn, Pinto beans, Bordal beans, green chile, epazote and other traditional seasonings included Rinse and soak corn and beans overnight Easy to cook: add water, aromatics, and the protein of your choice, if desired Non GMO Delicious, hearty and comforting 4 servings
  4. Organic blue and white posole corn, Pinto beans, Bordal beans, Santa Cruz & Chipotle chile, epazote and other traditional seasonings included Rinse and soak beans overnight Easy to cook: add water, aromatics and the protein of your choice, if desired Non GMO Delicious, hearty and comforting  4 servings
  5. This delicious soup mix contains ancient heirloom beans with smoky chile and southwest seasonings Anasazi beans, Pasilla de Oaxaca chiles, seasonings include garlic, onion, cumin, bay leaf and oregano Easy to cook: Rinse beans and add water, aromatics and seasoning packet Vegan Hearty and delicious 4 servings
  6. Based on years of cooking, studying, and enjoying pozole in all its forms, Steve Sando guides us through the fascinating history and ingredients of one of the world's great iconic dishes. He shares over 20 traditional and non-traditional recipes for red, green, and white pozoles from different regions of Mexico and the American southwest.