Mudhooks' Iroquois Hominy Corn Soup (Onenhsto)
Created | Updated Aug 9, 2004
Mudhooks' Iroquois Hominy Corn <corncob> Soup (Onenhsto)
4 large ham hocks [gwis-gwis]
(or 12-16 chicken thighs with the skin left on [git-git])
1 package of salt pork (optional)
1 cup of wild rice
2 cans White Hominy corn* [o:nenhste] (or yellow, if white is not available)
1 can each of red and white kidney beans
* Available at Mexican, African or South American food stores and some grocery stores. Also available in dried form. Make sure if it is in the dried form, it has been shelled, or lyed. *
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.
Serve with cornbread or scone (pron. skon).
Scone
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. Salt
1 tsp. sugar
1 1/2 cup milk or water
3 tbsp. cooking oil
Preheat the oven to 425 deg. F.
Pour the oil into a large iron skillet and swirl the pan around until the bottom and sides are well coated. Place in the oven to heat.
Mix together the dry ingredients in a large bowl.
Add the milk or water and stir. The mixture should be thick and sticky.
Remove the pan from the oven and pour the batter into the pan and smooth to fill the pan evenly.
Place back into the oven and cook for about 10 minutes or until the top is set. Remove the pan from the oven.
Slip the scone out, cooked side down, onto a plate and flip back into the pan (if the scone is still too undercooked to slip easily from the pan put it back into the oven for a few minutes and try again).
Place the pan back into the oven and continue cooking for another 10 minutes or until a toothpick comes out cleanish (the scone should be moist but not wet and will continue to cook for a few minutes after it is removed from the oven).
Note: you can also add berries, leftover squash, zuccini, cheese, etc, to scone and it is excellent toasted with jam.
If you don't have an oven or are cooking over a campfire, scone can be made in the skillet on the stove or over the fire.
* For information about "lyed" corn: http://www.ainc-inac.gc.ca/nr/ecd/ssd/col27_e.html
http://skyways.lib.ks.us/genweb/archives/1918ks/v1/ch10p2.html
4 large ham hocks [gwis-gwis]
(or 12-16 chicken thighs with the skin left on [git-git])
1 package of salt pork (optional)
1 cup of wild rice
2 cans White Hominy corn* [o:nenhste] (or yellow, if white is not available)
1 can each of red and white kidney beans
* Available at Mexican, African or South American food stores and some grocery stores. Also available in dried form. Make sure if it is in the dried form, it has been shelled, or lyed. *
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.
Serve with cornbread or scone (pron. skon).
Scone
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. Salt
1 tsp. sugar
1 1/2 cup milk or water
3 tbsp. cooking oil
Preheat the oven to 425 deg. F.
Pour the oil into a large iron skillet and swirl the pan around until the bottom and sides are well coated. Place in the oven to heat.
Mix together the dry ingredients in a large bowl.
Add the milk or water and stir. The mixture should be thick and sticky.
Remove the pan from the oven and pour the batter into the pan and smooth to fill the pan evenly.
Place back into the oven and cook for about 10 minutes or until the top is set. Remove the pan from the oven.
Slip the scone out, cooked side down, onto a plate and flip back into the pan (if the scone is still too undercooked to slip easily from the pan put it back into the oven for a few minutes and try again).
Place the pan back into the oven and continue cooking for another 10 minutes or until a toothpick comes out cleanish (the scone should be moist but not wet and will continue to cook for a few minutes after it is removed from the oven).
Note: you can also add berries, leftover squash, zuccini, cheese, etc, to scone and it is excellent toasted with jam.
If you don't have an oven or are cooking over a campfire, scone can be made in the skillet on the stove or over the fire.
* For information about "lyed" corn: http://www.ainc-inac.gc.ca/nr/ecd/ssd/col27_e.html
http://skyways.lib.ks.us/genweb/archives/1918ks/v1/ch10p2.html
