Iroquois Hominy Corn Soup (Onenhsto) 31, Native American
June 21, 2015
Categories: Soups and Stews, Beans, Pork, Native American, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kidney Beans more
- Serving Size: 1 (689.8 g)
- Calories 1499.8
- Total Fat - 85 g
- Saturated Fat - 29.1 g
- Cholesterol - 289.2 mg
- Sodium - 7357.9 mg
- Total Carbohydrate - 73.8 g
- Dietary Fiber - 20.8 g
- Sugars - 1.7 g
- Protein - 106.7 g
- Calcium - 157.9 mg
- Iron - 10.8 mg
- Vitamin C - 2.4 mg
- Thiamin - 4.6 mg
Step by Step Method
THE DAY BEFORE
In a large deep pot of salted water,
Bring the ham hocks or chicken to a boil. Cook until the skin and meat fall from the bones, adding water as needed.
Let cool until room temperature.
Remove the meat and bones from the pot and break the meat apart, separating the meat from the fat, bones, and gristle.
Place the large bones and meat back into the pot and refrigerate.
When the fat has set on the top of the water, skim it off and remove and remaining pieces of fat that come to the surface.
Meanwhile: Open the package of salt pork, cube the meat, and place in a bowl of cold water.
Soak and rinse at least 3 times over the day, to remove the salty taste.
Keep in a bowl of water until the next day.
THE NEXT DAY
Put the pot of meat and bones back onto the stove and continue cooking.
In a small pot of salted water, boil the rice skimming off any foam that comes to the surface of the water.
Boil until tender, but not soft.
Rinse in clear cold water.
Remove the bones from the soup pot.
Add the salt pork, rice, corn and beans and cook gently for another 1/2 hour.
Tips & Variations
No special items needed.