The Pequot and other New England communities have made variations of this hominy salad, and so have Cherokees from what are now the Carolinas. But my version came about by accident. One day, while lecturing at the College of the Holy Cross in Massachusetts, I did an impromptu cooking demonstration. A lecture guest happened to have brought some blue-corn hominy, so we made this easy, rustic salad with fresh herbs right there and then. I’ve added the bacon, but it’s not necessary (or traditional); it’s one of my favorite elements, though, since it adds flavor, richness, and texture. The pairing of salty bacon with tender hominy creates a comforting and hearty flavor combination while the infusion of lemon, parsley, and watercress adds a refreshing lightness. If you’re not familiar with hominy, you’re in for a treat with this salad; it’s made from the kernels of dry corn, but with the tough outer hulls removed. It tastes a lot like popcorn but has the puffed, meaty feel of a chickpea. Best of all, it’s easy to find and delicious straight from the can.
Excerpted with permission from New Native Kitchen: Celebrating Modern Recipes of the American Indian (Abrams Books, 2022) by Freddie Bitsoie & James O. Fraioli. —Freddie Bitsoie
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