Missouri River Pozole
This recipe comes from one of our local heroes, Chef Sean Sherman. He is a James Beard Award winner who puts indigenous foodways — farming techniques, wild food harvesting, hunting and fishing and more — in a modern culinary context. This recipe is no exception. For this soup, we combine hominy with sweet butternut squash, maple syrup and sage. Just before serving, we stir in a mixture of masa and water. The result is a mild soup with a light, butternut and corn sweetness and a sublime texture — it’s so soft and creamy. We love it, but Sherman’s wild rice garnish for the pozole almost steals the show.
Recipe source: Chef Sean Sherman
Recipe source: Chef Sean Sherman
Recipe - APPLE VALLEY
Missouri River Pozole
Prep Time10 Minutes
Servings4
Cook Time45 Minutes
Ingredients
FOR THE PUFFED RICE: 1 ½ tablespoons sunflower oil
½ cup uncooked wild rice, rinsed
Salt, to taste
FOR THE POZOLE: 1 tablespoon sunflower oil
1 small butternut squash peeled, seeded, and cut into ½-inch chunks
1 - 29-oounce can (or 2 cups) flint hominy, soaked overnight
1 tablespoon sage, chopped, plus more for garnish
4-6 cups corn stock* or water
¼ masa or corn flour, mixed in ½ cup water
1 tablespoon maple syrup, or more to taste
Salt, to taste
Directions
- TO MAKE THE PUFFED RICE: Pat the rice with a clean cloth or paper towels so that it’s thoroughly dry.
- Heat a heavy-bottomed saucepan over high heat. When the pot is hot, coat the bottom of the pan with oil, and then add the rice.
- Cover the pan and shake vigorously to coat the wild rice thoroughly.
- Reduce the heat to medium and continue shaking until you can hear the rice popping, about 5 minutes.
- Sprinkle the rice with a little salt, and set it aside.
- TO MAKE THE POZOLE: Heat one large soup pot over medium-high heat. Add sunflower oil and squash and cook until the squash is fragrant and starting to brown, about 5 to 7 minutes.
- Add the hominy and sage and stir to combine. Add the corn stock, bring the soup to a boil, reduce the heat and simmer, partially covered until squash is tender and the hominy is cooked, about 20 minutes.
- Slowly stir in the masa and water mixture and simmer until the soup thickens, about 10 minutes.
- Season to taste with the maple syrup and salt, and then garnish with fresh sage and puffed wild rice.
*TO MAKE CORN STOCK: Use the water leftover from boiling sweet corn.
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Smude's Sunflower Oil, 16 Ounce
$12.49$0.78/oz
L&B Minnesota Cultivated Wild Rice, 1 Pound
Deal
$5.99 was $6.99$5.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Smude's Sunflower Oil, 16 Ounce
$12.49$0.78/oz
Organic Butternut Squash, 2 Pound
$5.98 avg/ea$2.99/lb
La Preferida White Hominy, 29 Ounce
$3.83$0.13/oz
L&B Fresh Sage, 0.75 Ounce
$3.49$4.65/oz
Not Available
Maseca Instant Corn Masa Flour, 4.4 Pound
$7.69$1.75/lb
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Directions
- TO MAKE THE PUFFED RICE: Pat the rice with a clean cloth or paper towels so that it’s thoroughly dry.
- Heat a heavy-bottomed saucepan over high heat. When the pot is hot, coat the bottom of the pan with oil, and then add the rice.
- Cover the pan and shake vigorously to coat the wild rice thoroughly.
- Reduce the heat to medium and continue shaking until you can hear the rice popping, about 5 minutes.
- Sprinkle the rice with a little salt, and set it aside.
- TO MAKE THE POZOLE: Heat one large soup pot over medium-high heat. Add sunflower oil and squash and cook until the squash is fragrant and starting to brown, about 5 to 7 minutes.
- Add the hominy and sage and stir to combine. Add the corn stock, bring the soup to a boil, reduce the heat and simmer, partially covered until squash is tender and the hominy is cooked, about 20 minutes.
- Slowly stir in the masa and water mixture and simmer until the soup thickens, about 10 minutes.
- Season to taste with the maple syrup and salt, and then garnish with fresh sage and puffed wild rice.
*TO MAKE CORN STOCK: Use the water leftover from boiling sweet corn.