How To make Hominy Squash Stew
1 c Pinto beans
- soaked overnight Salt 1 ts Cumin seeds
1 ts Dried Mexican oregano
1 Cinnamon stick (1" long)
3 Whole cloves
1/4 c Light olive oil
-=OR=- sunflower seed oil 1 lg Onion; cut in 1/4-in squares
2 Garlic cloves; minced
1 tb Ground red chile
-=OR=- -Paprika for milder flavor 2 c Bean broth or water (about)
1 lb Fresh or canned tomatoes
- peeled, seeded & chopped, - juice reserved 3 c Peeled, cubed banana squash
- (in 1-inch cubes) 2 c Cooked hominy
2 Jalapeno chiles
- seeded and finely diced Chopped cilantro for garnish Sour cream, optional -=OR=- -Shredded Muenster cheese DRAIN SOAKED BEANS, cover them generously with fresh water and bring to boil. Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and continue cooking until beans are tender, about another 30 minutes. Taste as they cook to be sure they are as done as you like them. Drain beans but reserve liquid. Warm small, heavy skillet and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Combine with cinnamon stick and cloves and grind to a powder in electric spice mill. Heat oil in wide skillet and saute onion briskly over high heat 1 minute. Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste. Stir to combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally, until onions soften. Add tomatoes and liquid, squash and enough bean broth to cover. Simmer until squash is partially cooked, about 20 minutes. Stir in hominy, beans and diced chiles. Add more broth as needed and continue cooking until squash is tender. Taste and check seasonings. Serve garnished with cilantro and sour cream or shredded cheese.
How To make Hominy Squash Stew's Videos
Squash & Hominy Soup with Turkey | Recipe video by Yazzie The Chef
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HOPI STEW WITH BLUE CORN DUMPLINGS!! | NATIVE AMERICAN HERITAGE MONTH
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Hopi Fresh Corn Stew and Blue Corn Dumplings Recipe (Hopi Cookery book:
1 cup ground meat (I subbed with 3/4 cup dried lentils)
2 cups fresh corn
1 cup summer squash, cubed
2 cups water (I used mushroom stock)
1 tablespoon cornmeal
salt and pepper to taste
Navajo Blue Dumplings
(
2/3-1 cup juniper water (1 cup juniper ash to 1 cup boiling water)
1 cup blue corn meal (
1/2 cup water
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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.
How to Make Mexican Chicken Hominy Soup | MyRecipes
Get the recipe:
Give chicken soup Mexican flair by adding hominy, jalapeño, and cilantro.
1 tablespoon olive oil
1 3/4 cups chopped onion
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15.5-ounce) can hominy, rinsed and drained
1/2 cup thinly sliced radishes
2 tablespoons fresh cilantro leaves
4 lime wedges
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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
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CHEROKEE EATS: Roasted corn and squash chowder
TAHLEQUAH – Cherokee Nation citizen and chef Nico Albert studies indigenous foods to create modern recipes from traditional ingredients. She strives to create recipes in a healthy way, such as roasted corn and squash chowder.
Ingredients
Albert sources local foods that are traditional to Cherokees such as sweet corn and Cherokee tan pumpkins from the CN seed bank. Other ingredients are new potatoes, onions and garlic.
Albert said Cherokees can source the ingredients from their gardens using heirloom plants, the grocery story or a farmers market.
“Our ancestors ate in a really healthy way. They grew all of their own crops and they were nutrient-dense types of corn and beans and squash,” said Albert. “So I try and find ways to incorporate those ingredients back into our diet, like reinvent recipes that taste like that comforting chowder or taste creamy and taste satisfying but reincorporate those traditional ingredients to restore our health and well-being.”