Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Buffalo | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb Jerky, beef or buffalo
- 1 cup Whole dried hominy, soaked overnight in ample water
- 1 lrg Yellow onion, peeled/chopped
- 1 lb Potatoes*, unpeeled/diced
- Salt and pepper to taste
- =
Directions
Native Americans would have used prairie potatoes - arrowhead.
Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil.
Simmer, covered, until the hominy is tender, about 2 hours.
Add the potatoes and cook for an additional 20 minutes.
Season with salt and pepper.