SC - My anti modern cheese thing

[Jeff Brainard]

Sorry forgot... I will tell her and give her your phone number.
Thanks
Lady Katherine Mc


>From: Ann Sasahara <ariann at nmia.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Navajo naashjizhih, Zuni chuleya-we, was posole
>Date: Mon, 31 Jul 2000 11:27:31 -0600 (MDT)
>
>On Fri, 21 Jul 2000, pat fee wrote:
> > Yes according to my mundane cousin(Great-greatgrand Dad had a bit of a
> > roming eye) who lives on the Navaho res. in Window Rock New Mexico, this
>
>I've been out doing fieldwork, so I'm very behind in my mail.
>Imagine my surprise to see my office has been moved to NM.  <G>
>
> > dish has been a staple for as long as any one can remember. The recial
> > memory, handed down from mother to daughter, is a very long one, amoung 
>the
> > people of this region.
>
>Posole is not a Navajo dish.  There is a vaguely similar dish using dried
>white corn, called "naashjizhih".  The ladies in the office are telling me
>that it's "steamed corn" in English.  You put a couple handfuls of dried
>white corn in water and cook overnight in a crock pot.  In the morning you
>add mutton, salt and pepper. They say you can add some chile if you want
>to. It will take them a while to write down the recipe, because they
>measure by eye.  I'll post the recipe when they write it down or you can
>use the Zuni one below.
>
>I've had Naashjizhih at the flea market.  The corn opens up like popcorn,
>so it looks like posole, but it lacks the pork, red chile, oregano and
>hominy that you get in posole in Albuquerque and nearby pueblos: Sandia
>and Isleta. All the tribes seem to have their own version of corn stew.
>
>The Zuni also have a dried corn stew: chuleya-we
>1 lb dried white corn
>2 lbs cubed beef or mutton
>1 lb meat bones
>2 gallons water
>1 tsp salt
>
>The day before, soak the corn.  When the hulls start to come off easily,
>put your corn on a grinding stone and crush it until the hulls come off.
>Put it all in a pot and cook until the corn opens up like popcorn.
>
>For the Navajo naashjizhih, just leave the meat on the bones.
>
>I have done this recipe with dried blue corn and it's quite good.
>
> > I have her recipe if anyone is interested.
>
>I would love to meet your cousin and swap recipes.  I need to write a
>report and head back out by 3pm today, but I'll be back in the office on
>Monday 8/7, when she can call me in Window Rock, at tribal extension 7326.
>
> > >From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> > >Posole is a hominy stew.  Traditionally, it is served topped with carne
> > >adobado, shredded pork cooked in a chili sauce.  The hominy makes up 
>the
> > >bulk of the dish, the carne adobado provides flavor and meat.  The dish 
>may
> > >originate with the Pueblo Indians.
>
>You're probably right on a pueblo origin, but there doesn't seem to be
>just one recipe. At Acoma Pueblo I got potatoes and ground beef in my
>posole.  At Laguna Pueblo, I got green chile, instead of red.  At
>Christmas at Taos, I had carne adovada in my posole.  There's alot of
>variation.  Now, I'm ready for lunch.
>
>HTH
>
>Ariann
>
>
>
>
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