Navajo Corn Soup (with a twist) This recipe calls for salt pork. I replaced it with pancetta.

Cut the pork into bite sized pieces, season and brown it with the pancetta. Do this in batches so the meat browns and doesn’t steam. If there are any bones, brown then too. When done, remove the meat and sauté the onion, add peppers, garlic & oregano and cook until softened.

Return meat to pot. Add stock and simmer covered for 1 hour. Remove any bones, taste and adjust seasoning. Stir in corn a few minutes before serving.

If you’re using dried whole corn start with 1 and 1/2 cups. Wash it thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender – about 3 and 1/2 hours in 6 cups water.

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