NNSDP 2021 Navajo Hominy Stew
The Navajo Nation Special Diabetes Program promotes diabetes prevention through nutrition education and physical activity, herein is the recipe of the Navajo Hominy Stew: Wash, clean dried corn, soak and cover overnight.
3 Cups Dried Whole White Corn, 12 Cups Water, 16 pieces of Diced meat, Onions, Herbs. Cook for 4 - 6 hours over Medium - High Heat for Stovetop, or on High in a Crock-Pot. Stir often and add water when needed. (Don't add water 1 hour before serving, the flavor will be watered down.)
Easy To Make Hominy Guisado/Stew with Mexican Oregano - Hominy Recipe - At Home Mexican Cooking
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Hominy is a grain-like food produced from dried maize, very nutritious, and highly characteristic of Mexican gastronomy. It is the main ingredient in dishes like Pozole and drinks like the Atole. Here, we combined hominy with beans, cilantro, and other ingredients to create a delicious stew; a great idea for lunch and dinner that will definitely satisfy you. Enjoy!
Ingredients:
1 Poblano pepper
1 Tomato
2 garlic cloves
1/2 onion
2 tbsp Chicken soup seasoning mix
2 cups of Hominy
1 cup of pinto beans
1/2 tbsp Mexican oregano -
Water
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You are Going to LOVE this Hominy a la Charra Soup! #recipe #mexicanfood
Hominy a la Charra
1 (25 oz) Can of Mexican-style hominy
12 oz of smoked bacon
1/2 onion, diced
3 garlic cloves, minced
3 jalapeños, chopped
1/2 tsp cumin powder
1 tsp chili powder
1 tsp paprika
2 tbsp tomato and chicken bouillon
1/4 cup of chopped cilantro
1 tsp salt
1 tsp black pepper
Water
Preparation:
Cut the bacon into small pieces and add to a pot on high heat; cook for about 10 minutes, then add the onion, garlic, and jalapeño; add the spices and the bouillon, then the hominy, and cover with water, add the cilantro and season with the salt and black pepper, add more if needed. Once it starts boiling, it’s done, but it will be up to you how tender you want the vegetables and hominy.
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#recipe #hominy #alacharra #charro #easyrecipe #mexicanfood
Cowboy Beef & Hominy Stew
Saddle up at home for simple Cowboy Hominy Stew! It's time to use that beef hiding in the freezer. Try this simple dinner idea prepared at home by Chef Gavin and his adorable assistant, Aidan. They've put together a tasty stew with random pantry ingredients. You can make this or a similar stew with items you have at home. Watch and see!
Get the recipe:
INGREDIENTS:
2 pounds Certified Angus Beef ® chuck arm roast, cut into 2-inch cubes
3 teaspoons kosher salt, divided
1 teaspoon cracked black pepper
2 tablespoons canola oil, divided
1 small red onion, diced
3 cloves garlic, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1/4 cup flour
2 (4-ounce) cans diced green chilies
5 cups beef broth
1 (14-ounce) can diced tomatoes in sauce
2 (14-ounce) cans hominy, drained of excess fluid
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Melt-In-Your-Mouth Butter Beans (Lima Beans) | Easy & Delicious Recipe
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.