Missouri River Pozole

Name: Missouri River Pozole (Mníšoše Makȟóčhe Pašláyapi Waháŋpi)
Cuisine: American
Ingredients: 2 cups flint hominy, soaked overnight; 1 small butternut squash, peeled, seeded, and cut into ½-inch chunks; 1 tablespoon chopped sage; 4 to 6 cups Corn Stock, or water; 4 to 6 cups Corn Stock, or water; ¼ cup masa or corn flour, mixed in ½ cup water; ¼ cup masa or corn flour, mixed in ½ cup water; ¼ cup masa or corn flour, mixed in ½ cup water; 1 tablespoon maple syrup, or more to taste; Salt to taste; Puffed Wild Rice for garnish

Mníšoše Makȟóčhe Pašláyapi Waháŋpi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This hearty soup showcases the indigenous Seneca White hominy corn from the White Earth reservation in northern Minnesota. This ancient heritage corn has twice the protein and half the calories of sweet corn and represents the strong tradition of healthy foods in our north country.

Ingredients

2 cups flint hominy, soaked overnight
1 small butternut squash, peeled, seeded, and cut into ½-inch chunks
1

Method

In a large soup pot, combine the soaked hominy, squash, and sage and set over a medium-high flame. Bring to a boil, reduce the heat, and simmer, partially covered, until the squash is tender and the hominy is cooked, about 20 minutes. Slowly stir in the masa or corn flour, water mixture and continue simmering until the soup thickens. Season to taste with the maple syrup and salt. Serve garnishe