On November 9th, 2011, The High Plain Reader published my article, Preserving Native American Heritage Through Heirloom Seeds, which provides an overview of efforts by Native American communities in North Dakota to preserve traditional foodways and biodiversity by growing heirloom seeds. My article also discusses how the Garrison Dam destroyed The Three Affiliated Tribes’ fertile farmland on the Fort Berthold Reservation and the recent oil activity’s stressful effects on the community.
On Preserving Heirloom Seeds and Native American Foodways & Hominy Stew
Ms. Prairie Rose Seminole, Director of Fargo’s Native American Center Project went out of her way to connect me with the Dr. Twyla Baker-Demaray, President of the Northstar Council, a nonprofit dedicated to preserving and strengthening the Native American community of Grand Forks. Seminole also shared her recipe for Hominy Stew, which I promptly recreated on a cold afternoon.
Hominy Stew, courtesy of Prairie Rose Seminole
3 lbs. of ground or cubed beef or chicken
2 large onions, diced
2 Tablespoons of chili powder
6 potatoes, diced
1 lb carrots, diced
3 cups of white hominy, canned or prepared
24 oz canned tomatoes with liquid, whole or diced
4 chopped green chilies with juice
3 cups of water or broth
1/2 teaspoon of salt
1/2 teaspoon black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and sauté until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Jeni’s Notes: You may want to add less salt depending on the saltiness of your broth. I used a tougher cut of beef appropriate for long stewing.