Canku Ota


(Many Paths)


An Online Newsletter Celebrating Native America


February 10, 2001 - Issue 29



Winter Soups and Stews


This time of year, you'll find a simmering pot of soup or stew in almost every home. These come from the Southwest tribes.


Hazruquive (Hopi hominy, bean sprout, corncob stew.)

To make Hazruquive, you will need the following:

2 c Cooked hominy
3 Ears yellow corn-on-the-cob (cut into 3-inch pieces)
3 c Veal or lamb stock
2 Bunches bean sprouts
1 T Salt
Place hominy in a large saucepan with enough water to cover. Bring to boil on high and add stock, salt and pepper. Return to boil, reduce the heat to medium and cook 10 minutes. Add corn and cook for 10 minutes or until tender. Add sprouts; reduce to low and simmer until tender, 5 to 10 minutes. Serve hot.

Corn is eaten with the hands, the hominy and broth are eaten with a spoon.

Pima Poshol Soup

To make soup, you will need the following:

2 c Tepary beans
2 c Whole wheat kernels
1 lg Soup bone
Salt to taste

Wash beans, wheat and soup bone. Put in large pot and cover with boiling water. Cover and cook until beans are tender, about 4 hours. Add salt the first hour. Serve with warm tortillas.

Sometimes served with "Indian spinach," greens growing wild which are dried. They lose color but not flavor and cook up green and salty tasting.

Zuni Corn Soup

To make soup, you will need the following:

8 Ears of corn
2 c Lamb
6 c Water
2 ts Red chile
1 ts Salt
Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from cob and add to lamb with 3 cups more water (very hot). Add chile and simmer until corn is tender.



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