Prep 0 mins
Cook 5 hrs
recipe by Elaya K Tsosie Native American Traditional recipe A dried corn soup with pork and chilies
- 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
- 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.
- 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.
I added some veggies, squash and carrots, but otherwise the same and was fantastic!
Also try the dried steam corn with Mutton or Lamb Meat. Very good. No other ingredients needed for this recipe. This is a Native American (Navajo) food or delicacy. <br/><br/>A recipe for 60,000 plus Dine' Nation.
This is very good! I used beef tips and added some beef broth as plain water made it rather bland, other than that I followed the recipe as written. I made only half the recipe which was plenty for 5 people. Canned hominy could be used in place of the dried corn if you can't find it, but if you can by all means use the dried! The taste and texture are somewhat different than canned hominy (a little crunchy and lacking the metallic taste that hominy sometimes has) which made this soup very special.