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.