Hominy Soup Tutorial
A quick and easy way to make hominy/corn soup from students at Central Michigan University’s Office of Native American Programs
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
NNSDP 2021 Navajo Hominy Stew
The Navajo Nation Special Diabetes Program promotes diabetes prevention through nutrition education and physical activity, herein is the recipe of the Navajo Hominy Stew: Wash, clean dried corn, soak and cover overnight.
3 Cups Dried Whole White Corn, 12 Cups Water, 16 pieces of Diced meat, Onions, Herbs. Cook for 4 - 6 hours over Medium - High Heat for Stovetop, or on High in a Crock-Pot. Stir often and add water when needed. (Don't add water 1 hour before serving, the flavor will be watered down.)
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
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How about a good ol’ South Texas bowl of red!
…no I'm not talking about CHILI! I’m talking about that other delicious bowl-a-red…MENUDO!
In Spanish there is a saying...
¡Ese revive muertos! (This soup is so good it will raise the dead!)
Menudo is delicious and traditional Mexican soup that is enjoyed year round, but it’s especially popular at gatherings during the holiday season. On weekends you can find this for breakfast at your favorite Mexican / Tex-Mex restaurants and it goes especially well with a squeeze of lime, chopped serrano and chopped onions and of course fresh corn tortillas!
It’s also believed that it’s the best hangover cure in the world so next time you have a hangover well you’ll now know what to do.
Now in this video, I’m gonna show you exactly how my mom and I like to make our menudo at home.
It has a few main ingredients - it is panza (called tripes in English) and in Texas we also use hominy, fresh cascabel and/or guajillo chiles and some key seasonings to make it my kinda WOW!
One big pro tip here is that you need to be sure to cook it for the appropriate length of time, the bigger the pot the longer it takes, usually 4-6 hours minimum on a low to medium simmer until the meat is very tender. Some people cook it overnight in a roaster and that's ok too.
It’s kinda like some BBQ meats that are tough unless cooked long and slow but when done right they are so soft, savory and delicious, this is true with menudo as well.
Now, let’s get fired up and make us a BIG bowl of Tex Mex RED!
Simple Chorizo & Bean Stew recipe
A flavorful soup full of protein and of course, cheese… Lots of cheese! This is a great Mexican chorizo recipe for those days that call for a good soup or stew recipe. For lunch or dinner this is an easy recipe that hits the spot.
Recipe:
I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤
This beef and vegetable soup recipe is do good!
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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