1 quart whole hominy (canned or prepared with lye, drained.)
2 cups small red kidney beans, soaked overnight, drained.
1 lb venison or other suitable meat, with bones if possible, cut into stewing pieces. If fowl, it should be disjointed as for frying.
1 quart water or stock (vegetable or beef). Add more as needed.
½ cup pulverized nuts (walnuts, hickory nuts or prepared acorns.)
½ cup sunflower seeds, hulled.
¼ cup beef suet (or rendered fat)
2 cups thickly sliced squash
Salt - optional
In a large pot, bring corn, beans, meat and water/stock to a boil. Reduce heat and simmer for two hours, stirring “from time to time”.
In a separate skillet, sauté nuts and sunflower seeds in beef suet until browned.
Add sautéed mixture and squash to stew pot. Boil until squash is cooked but not overdone.
---While canned hominy will stand the cooking, canned beans may dissolve.
---The original recipe probably had no salt, but this can be added to suit “Spanish taste.”
---Fish and shellfish can be substituted for the meat.
---Rendered fat is any animal fat that has been melted down to remove all impurities, (ex: connective tissue, meat particles).
Beef suet is a specific type of fat found around the kidney area of cows, and can be purchased at any supermarket.