This is perfect for a slow cooker or Instant Pot, but simmering on a stovetop will also produce perfect results for this cool-weather, hearty soup! Just keep in mind that since the corn in this soup is dried that it will have a different consistency than fresh or frozen corn when cooked; this lends a great texture and of course amazing flavor.
- 1 pound pork, sliced into bite-sized pieces (choose from pork shoulder or pork loin, which is the most economical)
- 2 small or 1 large winter squash with an edible skin (options include thin-skinned delicata, sweet dumpling, or red kuri; or petite butternut or kabocha squash)
- 1 cup dried corn (we used blue corn, but any dried corn, such as cracked hominy corn, will do)
- 4 cups chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon red pepper powder
- 1 teaspoon salt
- The night before you prepare the soup rinse the dried corn, place it in a bowl, cover it with an inch or two of water, and leave it to soak on the countertop overnight.
- The next day, wash the squash, slice in half, and scoop out the seeds and sinew. Chop the squash into bite-sized pieces (about 1-inch square).
- Slice the pork into pieces that are about the same as the squash.
- Pour the chicken broth into your slow cooker, Instant Pot, dutch oven, or a pot large enough to fit all of the ingredients. Add all of the remaining ingredients.
- Cook until the corn is tender, but still chewy (all day on low in a slow cooker, 40 minutes in an Instant Pot, or an hour or so on the stove).
- Serve with warmed tortillas and a dish of sliced jalapeño.
When choosing your dried corn, know that cracked hominy corn has been nixtamalized (an ancient technique used to remove the hull and germ), which makes the corn easier to digest for some people.
Recipe and photos by Christina Keibler.