This taco soup recipe satisfies with two types of corn: white kernels of delicious hominy and golden kernels of sweet corn. Plus, it has ground beef or turkey, black beans, diced red tomatoes, and pink pinto beans. Top each serving with sour cream, shredded Cheddar, olives, and corn chips for a veritable feast!
Hominy is dense, chewy, and delicious. It was developed by Native Americans as a way to make their varieties of hard flint corn softer for grinding.
Hominy is made by cooking whole kernels of corn in a solution of lime or lye - a process known today as nixtamalization. The thick and tough outer hull of corn is softened and partly detached from the kernel by this pretreatment. The hulls are then easy to rub off and wash away through thorough rinsing.
Cumin, an ingredient in this recipe, is the dried seed of a small member of the parsley family and is one of the most commonly used spices in the world. It has been in use since at least the second millennium B.C.E. (1001-2000 B.C.E.), and was mentioned in the Bible as being a seasoning for soup and bread.
In ages past, cumin was considered to be a symbol of love and fidelity. It was customary to carry cumin seeds in one's pocket during a wedding ceremony and to send married soldiers into service with a loaf of cumin bread.
1 pound ground turkey or ground beef
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
2 cans black beans, drained and rinsed (15 oz. each)
1 can pinto beans, drained and rinsed (15 oz.)
2 cans hominy, drained (25 oz. each)
1 can whole kernel yellow corn, drained (15.25 oz.)
2 cans diced tomatoes, undrained (28 oz. each)
1 can chopped green chilies (4.5 oz.)
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
2 envelopes taco seasoning mix
1 envelope ranch dressing mix
2 cups water
shredded Cheddar cheese
1. Cook: Cook the meat, onion, and garlic over medium heat until the meat is no longer pink; drain. Add to 6 quart slow cooker.
2. Drain and rinse: Holding or positioning a strainer over the sink, pour in the black beans and allow the canning liquid to drain off. Rinse the beans with running water. Let excess water pass through, then add beans to the slow cooker.
4. Drain and rinse the pinto beans in the same manner.
5. Add: Add yellow corn and hominy after draining off any extra liquid. (Not all brands of hominy contain enough liquid to bother with draining.)
6. Add: Stir in diced tomatoes and green chilies.
7. Add seasonings and water: Add cumin, black pepper, taco seasoning mix, ranch dressing mix, and water.
8. Stir to combine.
9. Cook: With lid on, cook for 4-6 hours on LOW or 2-3 hours on HIGH.
10. Season to taste, ladle into bowls, and top with optional toppings: sour cream, shredded Cheddar, corn chips, black olives, and/or taco sauce.
1. Cook: In a 6 quart Dutch oven, cook the meat, onion, and garlic over medium heat until all pink is gone; drain.
2. Add: Add the remaining ingredients and stir to combine.
3. Simmer: Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Stir occasionally.
4. Garnish: Ladle soup into bowls and top with these optional toppings: sour cream, corn chips, shredded cheddar cheese, sliced black olives, and taco sauce.
As before the calm of glowing embers, bask in the comfort of these soups...
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Diemer-Eaton, Jessica. "Hominy: An Original Native American Dish." Woodland Indian Educational Programs. Accessed December 28, 2015. http://www.woodlandindianedu.com/hominy.html.
Maskevich, Adam. "Is Cumin The Most Globetrotting Spice In The World? : The Salt : NPR." NPR.org. Last modified March 13, 2015. http://www.npr.org/sections/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world.
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Taste of Home Books. "Bean and Lentil." In Taste of Home Soups, 183-200. Greendale, WI: Taste of Home Books, 2012.
"Wonders of Cumin." Documents Pour Le Developpements Durable. Accessed December 30, 2015. http://www.doc-developpement-durable.org/file/Culture-epices/cumin/Cumin.pdf.