Entrees > Native American > Bison Pot Roast with Hominy >
Bison Pot Roast with Hominy
1 C dried hominy*
1 bison chuck roast (3-4 LBS)
Coarse sea salt
3 TBS sunflower oil
3 to 4 C bison or vegetable stock
2 fresh sage sprigs, plus more sage leaves reserved for garnish
2 tsp. dried juniper berries
1/4 C light agave nectar
1 C sliced dandelion greens, packed (sub with other dark greens, such as spinach or kale)
Add hominy to a large bowl; cover with three inches of water. Allow to soak overnight at room temperature. Drain; discard soaking liquid.
Heat oven to 250-degrees F. Season bison generously on all sides with two tablespoons salt. Heat sunflower oil in a large Dutch oven or heavy pot over medium-high. Add bison and sear until browned on all sides, rotating the meat when it releases easily from the pot, about fifteen minutes. Transfer meat to a plate, then add the drained hominy, stock, sage sprigs, juniper berries and agave nectar to the pot.
Bring to a simmer over high heat, scraping the bottom of the pot. Return meat to the pot, cover, and transfer to oven. Bake until meat is tender, about three or four hours, turning bison roast over about halfway through. Remove and discard sage sprigs. Stir in the greens until wilted. Season liquid with more salt to taste. Slice meat into 1-inch-thick slabs and divide among bowls. Spoon some of the sauce, hominy and greens over the slices; garnish with whole or torn sage leaves.
*Note: Dried, soaked hominy is essential for this dish, as it lends more substance and body to the sauce than the canned varieties. Traditional Native American recipes use dried heirloom Pima corn, which is smaller and more flavorful than most commercial hominy.
Recipe yields six to eight servings.
Recipe Source: New York Times Cooking.
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