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
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.
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.”
A Harvest Succotash - 18th Century Cooking
A few months ago we prepared a summertime succotash using fresh corn and beans. Today's recipe is for a harvest version that uses dried ingredients instead. It's a much heartier dish than its sweet-corn cousin, but that heartiness is balanced well with the addition of squash. Corn, beans, and squash were often referred to as the three sisters by early Native American peoples, and were often cooked together in stews and soups. Historic journals tell us this dish was also popular among early settlers. The corn we're using is a hominy corn made with Iroquois white corn, a special flint variety that can be traced back thousands of years.
Other succotash videos:
Corn and Eel
Corn, Beans, and Bacon
This video channel is made possible by the patronage of our customers. Be sure to visit our website:
Easy Corn Chowder Recipe
This creamy Corn Chowder is a delicious and cozy recipe that is always a crowd-pleaser. Full of sweet corn, crispy bacon, and potatoes, this chowder is a comforting recipe that is beyond flavorful and satisfying. It’s such a simple but tasty one-pot meal, everyone will want seconds. Whether you’re making this corn chowder when fresh corn is in abundance or in the winter with frozen corn, this chowder recipe is bound to make you reach for a second bowl. It’s a warm, comforting, and hearty soup, making for the perfect recipe to enjoy year-round.
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
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.”
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