Every summer my mom would take my sister and me up to Minnesota to attend the summer pow-wow. My mom’s side of the family is Native American. It was just the best time. We would count down until it was time to go again. Two things that stick out in my mind (besides the dancing and music) are fry bread and hominy soup. Here is my personal version of this dish.
******I’m going to be upfront. I eyeball every ingredient (besides the Hominy and Meat) in this recipe. I will tell you exactly how I do it but I have never used any actual tool for measuring my ingredients******
- 2 cans of White Hominy
- 1 lb Stew Meat
- 1 medium Potato (bite sized pieces)
- 1 medium White Onion (diced)
- Beef Broth (at least 4 cups)
- Granulated Garlic or Garlic Powder
- Worcestershire Sauce
- Salt and Pepper to taste
**I use a crock pot most of the time but it can easily be done on the stove top.***
- Season the meat with salt, pepper, granulated garlic, paprika, and Worcestershire sauce. ***I always just season to taste. I use about 2 dashes of granulated garlic, 4 dashes of paprika, and 4 dashes of worchestershire sauce.
- Sear (use about 1tbsp of olive oil in pan) meat on high quickly. This is just for a slight crusting because the meat will be cooking in the crock pot for a while.
- Put the meat in crock pot, pour in Beef Broth (I usually like it to barely cove all the ingredients), and turn it on low.
- Drain and rinse both cans of hominy and then add to meat and broth.
- Add the cut up potatoes and onions. Sometimes I don’t use the whole potato or the whole onion. I use my better judgement and try to make it so that you get a little of everything in each bite.
- Salt and Pepper to taste.
- Cook on low for 3-4 hours.
****One great thing about the crock pot is the fact that it will set itself to warm when the cook time is over. I have left this on warm for a couple of hours and it tasted just as great.****