Three supermarkets later, I got the goods. It turns out that Goya makes it and it's pretty easy to find. (They had it at all three supermarkets, but I just didn't know what I was looking for!)
|White hominy corn, one of this week's chulent ingredients|
|Oops, there's a little person asking for Mommy's attention.|
|A closeup of the dried corn.|
Once the main ingredient was secured, this chulent was a cinch. And, next to my mother's meat chulent, this is in next place for our favorite meat chulent! The dried corn is a lot like barley or wheat berries but has a lighter feeling, and a really nice taste.
Argentinian Meat Chulent
The corn and barley absorb quite a bit of water so make sure to put in plenty of water. My cousin Ley puts tomato sauce and honey in her version, but I left that out. Feel free to add those in if you want to experiment!
1/2 bag mixed chulent beans, soaked overnight and drained
2 teaspoons canola or vegetable oil
1 onion chopped
1 teaspoon paprika
1/2 teaspoon garlic powder3 Idaho potatoes, cubed
1-2 pounds of flanken, preferably bone-in, cut in chunks
1/2 cup pearl barley1/2 cup dried white hominy corn
2 teaspoons salt
In a large pot, heat the oil and then add the onions, potatoes, paprika, and garlic powder. Saute for about ten minutes until the vegetables are beginning to brown.
Add the flanken and saute for a few minutes longer.
Add the remaining ingredients plus plenty of water to cover. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat it, at least 24 hours if possible. Ley recommends uncovering the chulent a couple of hours before serving so the extra liquid cooks out and it's nice and dry.
|The chulent ingredients,|
ready and waiting
|Chopped potatoes and onions|
|Spiced onions and potatoes,|
browning in the pot