1017. BISON STEW with BACON

3 lbs of ground bison
3 lbs or 2 large cans of white Hominy (drained and rinsed)
1 medium onion diced
6 strips of bacon, fried (save grease to sauté diced onions)
1 teaspoon of black course pepper
1 can of whole kernel yellow corn

Use a black iron skillet fry bacon strips till crisp, set aside. Using half the bacon drippings cook ground bison until done. Use the rest of bacon drippings to sauté diced onions until they are clear and shiny. Using an electric Dutch oven or a large kettle use 10 cups of water add in salt and pepper slowly add in the yellow corn and hominy bring to a boil. Add in remaining ingredients first crumble the bacon simmer for 25 minutes.

Note: Make sure all ingredients are well mixed this should be a thin clear soup, a few mushrooms can be added if you like. Serve with Plains style fried bread.


courtesy of: Paula K. Naziel / Native Tech, Native American Technology and Art