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
What is Hominy? – Cooking Tips & Tricks | La Preferida
A common staple in Mexican cuisine, Hominy has gained recent popularity due to it's mild, nutty flavor and spongy texture. It can easily soak up the flavor of any dish! The perfect addition to soups, stews, salads, and more!
Chef Mario explains how it's prepared, how to use it and the difference between White vs Mexican-Style.
???????????? *HOMINY RECIPES*
* Turkey Pozole Verde:
* Chicken Pozole Rojo:
* Hominy Salad with Pumpkin Vinaigrette:
* Butternut Squash Winter Salad:
* Adobo Salmon with Stir Fry:
* Charro Bean Stew:
???? *SHOP PRODUCTS* :
???? *Subscribe to our newsletter* :
*Follow us for more easy recipes!* ⤵️
Facebook:
Instagram:
Pinterest:
TikTok:
Linkedin:
#hominy #corn #cornrecipe #cornrecipes #cookingathome #cookingtip #cooking #cookingtipsandtricks
Butternut Squash Posole
Vegan, gluten-free soup featuring butternut squash, hominy, tomatoes, chile peppers, and avocado. A little sweet, a little spicy!
CHICKASAW THREE SISTERS SOUP RECIPE | Native American Heritage Month
If you want to support the channel please visit my Patreon: patreon.com/eastmeetskitchen
Socials:
Instagram: @EastMeetsKitchn
Twitter: @EastMeetsKitchn
Check out the Native Fry Bread & Pozole Recipe video:
#threesisterssoup #nativeamericanheritagemonth #veganrecipe
Chickasaw Three Sisters Stew Recipe
2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper
In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.
HOPI STEW WITH BLUE CORN DUMPLINGS!! | NATIVE AMERICAN HERITAGE MONTH
If you want to support the channel please visit my Patreon:
Socials:
Instagram: @EastMeetsKitchn
Twitter: @EastMeetsKitchn
Native American Recipes
Wild Rice Pilaf:
Three Sisters Stew:
Fry Bread & Pozole:
#nativeamericanrecipes #thanksgivingrecipes #nativeamericanheritagemonth
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
Cookware:
White Cast Iron Set: (UK)
(US)
Steamer:
White Marble Pan Set:
Camera Equipment:
Main Camera -Canon 80D:
Vlogging Camera - Canon M50 (Vlogging Camera):
Vlogging Camera - DJI Osmo Pocket:
Vlogging Phone - Pixel 2:
Lights - Godox SL-60:
Fovitec Bi-Color LED lights:
Diva Supernova Ring Light:
Lens - Canon 10-18mm Lens:
Lens - Canon 50 mm F1.4:
Microphone - Rode VideoMic:
Wireless Microphone - Rode Wireless Lav:
Audio Technica Lav Microphone:
Blue Yeti Microphone:
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
Spicy Chicken & Hominy Soup
We're featuring our Spicy Chicken & Hominy Soup recipe, made with Foster Farms Simply Raised Chicken & infused with traditional Latin flavors. Interested in more recipes that use chicken made with no antibiotics ever? Visit #NewComfortFood
Check us out on social media.
FACEBOOK:
TWITTER:
PINTEREST: :
INSTAGRAM:
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.
More Shows:
Stay Connected:
Twitter:
Facebook:
Instagram: