Butternut Hominy Stew from Simply Homemade Home at The Hollow
An easy and healthy stew or soup!
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2/3 cup chopped onion
2 cloves garlic, minced
1 tab butter
3 lbs. cooked fresh butternut squash
3 cups broth, I used beef, but chicken or vegetable is totally fine. In the end, I used 6 cups, but add to your desired consistency
2 cans ( 15.5 oz.) hominy, rinsed and drained. I used yellow hominy. Or you can use canned corn
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp cumin
heavy cream (optional)
diced bell peppers ( optional)
Cherokee Three Sisters Stew
Cherokee Three Sister Stew
The three sisters are; ᏎᎷ se-lu (corn), ᏚᏯ Tu-ya (Beans) and ᎧᏴᏎᏆ ka-yv-se-qua (squash). Cherokees planted the three together in mounds, not rows.
Pork and Hominy Stew - Everyday Food with Sarah Carey
Braising season is back! And in these preholiday fall days, I love to make a rich and hearty stew that I can save in my freezer all season. Today's recipe, a Mexican pozole-inspired pork and hominy soup, simmers in the slow cooker for about four hours -- you can just set it and forget it! This meal is brimming with robust flavors that only get better with time. Top off each bowl with a bit of creamy avocado before serving and enjoy!
Sarah's Tip of the Day:
If you can't find hominy, swap in white or kidney beans.
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PREP: 25 MINS TOTAL TIME: 4 HOURS 25 MINS
SERVINGS:6
INGREDIENTS
2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving
COOK'S NOTE
Bright Idea:
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
DIRECTIONS
STEP 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
STEP 2
To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
STEP 3
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork and Hominy Stew - Everyday Food with Sarah Carey
Easy To Make Hominy Guisado/Stew with Mexican Oregano - Hominy Recipe - At Home Mexican Cooking
SHOP NOW BELOW!
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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Gordon Makes Hominy | Gordon Ramsay: Uncharted
Gordon is in North Carolina learning about the cuisine and culture found there. While there he learns to make a traditional Cherokee dish called Hominy.
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Gordon Makes Hominy | Gordon Ramsay: Uncharted
National Geographic
Corn Soup: A guide to this traditional recipe, by a chef and a knowledge keeper
The making of traditional corn soup is knowledge that has been passed down through multiple generations of the Six Nations of the Grand River in Ontario.
For Karl Docksteader, making the soup represents a chance for his old life as a Red Seal Chef and new life as a community leader to come together.
He, along with Edgar Ahosenae, a knowledge keeper, work together to create this soup using the traditional methods.
As we learn about the soup and how it’s made, we also learn about how the process is deeply rooted in the culture. From the way the corn is harvested, to the way hardwood ashes are used as part of the process, to the way the soup is distributed to the elders of the community as an acknowledgement of the work they do. All from a humble bowl of corn soup.
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