Iroquois Hominy Corn Soup (Onenhsto) 31, Native American

THE DAY BEFORE

Step 1

In a large deep pot of salted water,

Step 2

Bring the ham hocks or chicken to a boil. Cook until the skin and meat fall from the bones, adding water as needed.

Step 3

Let cool until room temperature.

Step 4

Remove the meat and bones from the pot and break the meat apart, separating the meat from the fat, bones, and gristle.

Step 5

Place the large bones and meat back into the pot and refrigerate.

Step 6

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.

Step 7

Meanwhile: Open the package of salt pork, cube the meat, and place in a bowl of cold water.

Step 8

Soak and rinse at least 3 times over the day, to remove the salty taste.

Step 9

Keep in a bowl of water until the next day.

THE NEXT DAY

Step 10

Put the pot of meat and bones back onto the stove and continue cooking.

Step 11

In a small pot of salted water, boil the rice skimming off any foam that comes to the surface of the water.

Step 12

Boil until tender, but not soft.

Step 13

Rinse in clear cold water.

Step 14

Remove the bones from the soup pot.

Step 15

Add the salt pork, rice, corn and beans and cook gently for another 1/2 hour.