Hominy Stew

Brooke C., a receptionist at the Akta Lakota Museum in Chamberlain, South Dakota, grew up eating her grandmother’s Hominy Soup.

Hominy is made from dried corn that is soaked in an alkali solution, which helps remove the hull and germ, making the corn easier to grind. This process also helps the kernels release more of their nutrients. Hominy is a traditional food for the Lakota people.

“I don’t know my grandmother’s recipe, but I found this in one of our books here at the museum,” Brooke said.

The traditional Hominy Soup recipe is as follows:

Put wood ashes lye into a pot, add water and bring to a boil. Add corn, and stir until grain turns yellow. Pour into sieve baskets to remove excess lye.

Pound grains in corn beater, until all grains are cracked several times. Sieve this cracked corn to get rid of bran. Winnowing in flat baskets works well. Put grits left from sieving into boiling water. Cook briskly until soft.

This hominy stew recipe offers a modern twist on a traditional dish.

INGREDIENTS

2 pounds chuck roast, cut into 2-inch cubes

3 teaspoons kosher salt, divided

1 teaspoon cracked black pepper

2 tablespoons canola oil, divided

1 small red onion, diced

3 cloves garlic, minced

1 1/2 teaspoons cumin

1 teaspoon oregano

1/4 cup flour

2 (4-ounce) cans diced green chilies

5 cups beef broth

1 (14.5-ounce) can diced tomatoes

2 (15.5-ounce) cans hominy, drained of excess fluid

DIRECTIONS

1. Season meat with 2 teaspoons salt and 1 teaspoon pepper. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Working in batches, sear beef cubes on two sides and move to a clean plate.

2. Turn heat to medium, add remaining 1 teaspoon canola oil, red onion, garlic, cumin and oregano. Sauté 4-5 minutes. Sprinkle flour evenly over mixture and stir constantly for 2 minutes.

3. Stir in green chilies and beef broth. Bring to a boil while stirring constantly.

4. Add tomatoes and seared beef. Reduce heat to low and simmer, uncovered, for 2 hours.

5. Stir hominy into stew and simmer for 20 minutes.

BRIGHT MAGAZINE Community Edition | 51