Jerky Stew Recipe - Cooking Index
Jerky Stew Recipe - Cooking Index
When the tribes moved about one had to carry food that weighed little and offered as much nourishment as possible. This stew was a common solution.
Type: Meat| 1 lb | 454g / 16oz | Jerky, buffalo or beef - see * Note |
| 2 cups | 474ml | Whole dried hominy - soaked overnight |
| 1 cup | 62g / 2.2oz | Yellow onion - peeled and chopped (large) |
| 1 lb | 454g / 16oz | Unpeeled potatoes - diced |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Note: See the "Beef Or Buffalo Jerky" recipe which is included in this collection.
If you are not inclined to make your own jerky for this dish you will have no trouble finding comercial sources. Ask in any good delicatessen. German sausage-makers produce a fine jerky.
Break the jerky into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy which has soaked overnight in ample water and add to the jerky along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely because more water will have to be added as you go along.
Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper. This recipe serves 6.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-11-1991 issue - The Springfield Union-News
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