Missouri River Pozole
Servings:*
4 servingsIngredients
- For the puffed rice:
- 1-1/2 tablespoons sunflower oil
- 1/2 cup wild rice, rinsed
- Salt, to taste
- For the pozole:
- 1 tablespoon sunflower oil
- 1 small butternut squash peeled, seeded, and cut into 1/2-inch chunks
- 1 29-ounce can (or 2 cups flint hominy, soaked overnight)
- 1 tablespoon sage, chopped, plus more for garnish
- 4-6 cups corn stock or water leftover from boiling sweet corn
- 1/4 masa or corn flour, mixed in 1/2 cup water
- 1 tablespoon maple syrup, or more to taste
- Salt, to taste
Directions
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To make the puffed rice: Pat the rice with a clean cloth or paper towels so that it’s thoroughly dry.
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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.
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Cover the pan and shake vigorously to coat the wild rice thoroughly.
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Reduce the heat to medium and continue shaking until you can hear the rice popping, about 5 minutes.
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Sprinkle the rice with a little salt, and set it aside.
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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.
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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.
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Slowly stir in the masa and water mixture and simmer until the soup thickens, about 10 minutes.
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Season to taste with the maple syrup and salt, and then garnish with fresh sage and puffed wild rice.