Hopi Cookery/Juanita Tiger Kavena 1980

Whole Corn and Bean Sprouts (Hazruquive)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10


INGREDIENTS:
6 ears dried white or speckled corn, broken into 3 or 4-inch lengths 1 bunch bean sprouts 1 pound salt pork (or 1/2 cup pork drippings)
1/4 cup salt



1 Wash corn well to remove dust.
2 Put corn in a saucepan, cover it with water, and add salt and salt pork or drippings.
3 Cover saucepan and simmer corn until tender, usually overnight. (A crock pot is ideal for this.)
4 The next morning, wash bean sprouts until water runs clear, cut them in 1-1/2 inch lengths, and add to corn.
5 Cover and continue simmering until sprouts are tender and the kernels on the cobs pop-about three hours.
6 Serve with plain or chile piki.

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