Navajo Dried Corn Soup - cooking recipe

Ingredients

3 cups dried whole corn
12 cups water
1 1/2 lbs cubed pork (or beef)
1 diced onion
1 minced garlic clove
6 crushed red chili pods
1/2 teaspoon oregano
3 teaspoons salt
1/2 teaspoon black pepper

Preparation

Wash dried corn thoroughly, soak overnight, drain when ready to use.
Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
Brown meat, add onion and garlic, saut together until tender, drain off excess fat.
Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
Simmer for 1 hour or until the meat and corn are tender.
servings based on one cup not soup bowl.
Note:
Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.