Chef #208121's Note:
recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies
My Private Note
Units: US | Metric
- 1Wash dried corn thoroughly, soak overnight, drain when ready to use.
- 2Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
- 3Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
- 4Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
- 5Simmer for 1 hour or until the meat and corn are tender.
- 6servings based on one cup not soup bowl.
- 8Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
- 9Phil'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.
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Nutritional Facts for Navajo Dried Corn Soup
Serving Size: 1 (457 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 186.9
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 2.9 g
- Cholesterol 73.1 mg
- Sodium 929.8 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.2 g
- Sugars 0.5 g
- Protein 25.0 g
The following items or measurements are not included:
dried whole corn