Tag: main course
Green Chili and Hominy Stew
Green Chili and Hominy Stew
Corn, beans, and chilies are important staples of Indigenous tribes of the southwest. This stew contains a base of onions, garlic, and celery, with roasted chilies, hominy, and pinto beans simmered for an hour. It’s simply seasoned with cumin, coriander, and sea salt. Then at the last minute of cooking, spinach and cilantro are stirred in. This stew is very filling and full of flavor considering that it’s vegan and contains no colonialist ingredients.
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 medium onion diced
- 2 stalks celery diced
- 4 cups hominy
- 2 cups pinto beans
- 2 poblano peppers
- 2 fresno chilies
- 1 small green bell pepper
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 4 cups water
- 2 tsp salt
- 1 bunch spinach washed and chopped
- 1/2 cup cilantro chopped
Instructions
- Place the peppers on a wire rack. Broil in the oven for 4-5 minutes a side until the skins have been charred. Peel the skins. Seed. Dice all of the peppers. Set aside.
- Heat up the oil in a large pot over medium high heat. Sauté the onions, garlic, and celery for 10 minutes.
- Add in the hominy, beans, diced peppers, cumin seeds, and ground coriander.
- Pour in the water. Season with salt. Simmer for 10 minutes. Cover. Reduce the heat to low and simmer for an hour.
- Stir in the spinach and cilantro. Cook for a minute, then turn off the heat.
Moroccan Offal Kebabs
Moroccan Offal Kebabs
Skewers of grilled organ meat are a common Moroccan street food. Typically you’ll see skewers of heart, kidney, and liver; beef or lamb; marinated with paprika, cumin, salt, and cayenne. Sometimes the each organ will be on it’s own skewer; sometimes they’re combined. Since the organ meats are fairly lean, pieces of fat trimmed from the kidneys are put in between each cube of meat on the skewer. This adds some flavor, adding to the richness of the offal.
Equipment
- metal skewers
Ingredients
- 2 lbs heart, kidney, and liver beef or lamb; trimmed; cut into cubes
- kidney fat
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Marinate the organ meat for an hour.
- Skewer the organs in this particular order: heart, fat, liver, fat, kidney, fat, heart, fat, liver, fat, kidney.
- Turn on your oven’s broiler. Place the kebabs on a rack on a baking sheet lined in foil.
- Broil for 10-12 minutes in total; turning every 2-3 minutes to ensure even cooking. Alternatively, you can grill the kebabs the same way over grey charcoal.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New …
Cherokee Pepper Pot
Cherokee Pepper Pot
Pepper pot comes in many forms. Originally made by southern Indigenous tribes such as the Cherokee, Chickasaw, Seminole, etc, dishes like pepper pot became a huge influence on soul food; introducing ingredients like corn, okra, peppers, and tomatoes. The traditional recipe uses beef tripe, which I’m honestly not very fond of. Beef, venison, or bison short ribs are all acceptable meats to use.
Ingredients
- 2 lbs beef short ribs or venison; bison
- 8 cups water
- 1 large onion
- 2 tomatoes diced
- 1 large red bell pepper diced
- 1 cup frozen okra
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1/2 cup corn
- salt and pepper to taste
Instructions
- Cut the short ribs between the bones.
- Add the short ribs to a large pot of water with the onions. Bring to a boil. Cover. Reduce the heat to low and simmer for 3 hours.
- Scoop out the beef from the pot.
- Remove the bone from the meat. Dice the short ribs into small pieces.
- Return the beef to the pot along with the rest of the ingredients. Simmer for another 90 minutes.
