Navajo Dried Corn Soup Recipes

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NAVAJO DRIED CORN SOUP



Navajo Dried Corn Soup image

recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies

Provided by drhousespcatcher

Categories     Pork

Time 5h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 9

3 cups dried whole corn
12 cups water
1 1/2 lbs cubed pork (or beef)
1 diced onion
1 minced garlic clove
6 crushed red chili pods
1/2 teaspoon oregano
3 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Wash dried corn thoroughly, soak overnight, drain when ready to use.
  • Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
  • Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
  • Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
  • Simmer for 1 hour or until the meat and corn are tender.
  • servings based on one cup not soup bowl.
  • Note:.
  • Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
  • Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.

SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)



Simpler Posole, Navajo (Hominy Pork Stew) image

There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used.

Provided by bshemyshua

Categories     Stew

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 cups hominy or 3 lbs frozen hominy
1/2 cup mild fresh green chilies, roasted, peeled and chopped or 1/2 cup canned chile
1 -3 fresh or canned jalapeno, peeled, seeded, and chopped
2 garlic cloves, minced
1 onion, chopped
1 -2 tomatoes, seeded, and chopped (1 cup) or 1 (10 ounce) can diced tomatoes
2 -3 lbs boneless pork roast
2 teaspoons dried oregano
1/4 cup chopped fresh cilantro (coriander leaves)
salt

Steps:

  • Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
  • Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
  • Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
  • Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
  • Remove meat, shred, return to pot, add herbs and salt to taste.
  • Simmer, covered, 1 more hour.
  • Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.

Nutrition Facts : Calories 332, Fat 14.4, SaturatedFat 5.2, Cholesterol 130, Sodium 87.9, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 43.8

MOHAWK INDIAN CORN SOUP



Mohawk Indian Corn Soup image

On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.

Provided by Mohawk

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
  • Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
  • Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g

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