Post by Moon Seeker on Jul 28, 2008 11:39:29 GMT -5
Native American Stew Recipes
Here are some great dinners to compliment your Pueblo breads - you know, from that Pueblo oven you built last weekend!
So, did you get your Pueblo Oven built? The Hornos makes wonderful breads and you can fire it up just once a week to do all your baking at once for the entire week. I thought you might like some great dinner ideas to go with those breads you will be baking. Here are two Native American recipes for stew. The first one is my top choice. Serve them up with some of that bread you baked in your new hornos, with just a little butter melting off the edges of the warm bread. Mmm-mmm-mmmmm! These dinners are especially good in the winter, but I enjoy them year round!
Beef Stew with Pork Ribs and Hominy:
1 pound flank steak, cut to 1 inch cubes
1 pound beef short ribs cut them between the bones
1 1/2 pound pork ribs, Cut these in 1 inch cubes
1 pound bacon
3 - 4 Sweet Italian sausages, cut in half inch pieces
2 - 3 spicy pork sausages cut in half inch pieces
6 - 8 carrots, chop to half inch slices
1 1/2 pound butternut squash, peel and cut in cubes, about 3/4 inch each
1 - 2 large potato, peeled and cut to about 3/4 inch pieces
2 red bell peppers, 3/4 inch pieces
3 (15 oz ea) cans of white hominy, rinse
1 Tbsp paprika
salt to taste
black pepper to taste
3 quarts water (you can use beef stock if you prefer)
Use lean ribs or par boil to remove extra fat. Place all meats in the water in large, cast iron pot, bring to boil, reduce heat, cover and simmer about 3 1/2 hours, stirring once in awhile. Add squash, potatoes, carrots and paprika - simmer another thirty minutes, covered, till vegetables are tender. Add remaining ingredients and simmer another 15 minutes, stirring once in awhile. Salt and pepper to taste.
*******
Chicken Stew with Corn and Potato:
Cut up one 4 pound chicken into 8 pieces
1 large onion, chopped
3 - 4 large russet potatoes (peeled and grated, keep covered to help prevent discoloring)
2 pounds yellow potatoes, peel and cut into 1/2 inch cubes then set aside in bowl, covered with water
3 - 4 ears of corn cut into 1 inch pieces
3 tbsp unsalted butter
2 tsp dried oregano
Salt and pepper to taste
6 cups chicken broth
1 cup water
Rinse chicken, pat dry and season with salt and pepper. Melt butter in large cast iron pot, brown chicken, turning to brown all sides. Set chicken aside on plate and cover to keep warm. Add onion, oregano, salt and pepper to pot and saute. If you need to, add a little more butter. Saute till lightly browned.
Add grated russets, chicken, broth, water, cover and simmer until chicken is thoroughly cooked. This should take about 25 - 30 minutes. Stir once in awhile. Remove chicken to your cutting board, cool. Drain yellow potatoes, add to pot, simmer 10 minutes, add corn, cover and simmer another 5 - 10 minutes. Meanwhile, remove the skin and bones of chicken, shred meat and add this to the pot - heat thoroughly. simmer on lowest setting till ready to serve.
*******
Some great sides to accompany these dinners are sliced avocados, sliced tomatoes, green onions, or cilantro leaves sprinkled on the stew. To make those wonderful breads, see my article on "Build Your Own Pueblo Oven" at
www.bellaonline.com/articles/art14061.asp
www.bellaonline.com/articles/art16571.asp
Here are some great dinners to compliment your Pueblo breads - you know, from that Pueblo oven you built last weekend!
So, did you get your Pueblo Oven built? The Hornos makes wonderful breads and you can fire it up just once a week to do all your baking at once for the entire week. I thought you might like some great dinner ideas to go with those breads you will be baking. Here are two Native American recipes for stew. The first one is my top choice. Serve them up with some of that bread you baked in your new hornos, with just a little butter melting off the edges of the warm bread. Mmm-mmm-mmmmm! These dinners are especially good in the winter, but I enjoy them year round!
Beef Stew with Pork Ribs and Hominy:
1 pound flank steak, cut to 1 inch cubes
1 pound beef short ribs cut them between the bones
1 1/2 pound pork ribs, Cut these in 1 inch cubes
1 pound bacon
3 - 4 Sweet Italian sausages, cut in half inch pieces
2 - 3 spicy pork sausages cut in half inch pieces
6 - 8 carrots, chop to half inch slices
1 1/2 pound butternut squash, peel and cut in cubes, about 3/4 inch each
1 - 2 large potato, peeled and cut to about 3/4 inch pieces
2 red bell peppers, 3/4 inch pieces
3 (15 oz ea) cans of white hominy, rinse
1 Tbsp paprika
salt to taste
black pepper to taste
3 quarts water (you can use beef stock if you prefer)
Use lean ribs or par boil to remove extra fat. Place all meats in the water in large, cast iron pot, bring to boil, reduce heat, cover and simmer about 3 1/2 hours, stirring once in awhile. Add squash, potatoes, carrots and paprika - simmer another thirty minutes, covered, till vegetables are tender. Add remaining ingredients and simmer another 15 minutes, stirring once in awhile. Salt and pepper to taste.
*******
Chicken Stew with Corn and Potato:
Cut up one 4 pound chicken into 8 pieces
1 large onion, chopped
3 - 4 large russet potatoes (peeled and grated, keep covered to help prevent discoloring)
2 pounds yellow potatoes, peel and cut into 1/2 inch cubes then set aside in bowl, covered with water
3 - 4 ears of corn cut into 1 inch pieces
3 tbsp unsalted butter
2 tsp dried oregano
Salt and pepper to taste
6 cups chicken broth
1 cup water
Rinse chicken, pat dry and season with salt and pepper. Melt butter in large cast iron pot, brown chicken, turning to brown all sides. Set chicken aside on plate and cover to keep warm. Add onion, oregano, salt and pepper to pot and saute. If you need to, add a little more butter. Saute till lightly browned.
Add grated russets, chicken, broth, water, cover and simmer until chicken is thoroughly cooked. This should take about 25 - 30 minutes. Stir once in awhile. Remove chicken to your cutting board, cool. Drain yellow potatoes, add to pot, simmer 10 minutes, add corn, cover and simmer another 5 - 10 minutes. Meanwhile, remove the skin and bones of chicken, shred meat and add this to the pot - heat thoroughly. simmer on lowest setting till ready to serve.
*******
Some great sides to accompany these dinners are sliced avocados, sliced tomatoes, green onions, or cilantro leaves sprinkled on the stew. To make those wonderful breads, see my article on "Build Your Own Pueblo Oven" at
www.bellaonline.com/articles/art14061.asp
www.bellaonline.com/articles/art16571.asp