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This recipe, by Lou Scott, is adapted from the "Native American Elders' Cookbook," published in 2004. Four gallons water
Two cups hardwood ashes (sifted to remove large particles)
Ten cups Indian corn with husks (12 to 14 large ears)
Four to five pork hocks, beef cubes, spareribs or venison (or combination)
Six to eight cups kidney or pinto beans (optional)
Salt and pepper
Corn Preparation: In very large pot combine water and ashes; bring to boil. Add corn, husks and all. Boil until husks fall off and corn kernels turn white. Continue boiling for four- and one-half hours. Drain corn into a large colander. Rinse corn for 30 minutes, or until water is clear and all ashes are gone. At this point, corn can be refrigerated until soup is ready for completion.
For Soup: Cook your choice of meat in sufficient water to cover, until tender. Let cool and take meat from bone. Discard bone, but save stock and skim off all fat. In a large stockpot, combine stock, corn and meat and bring to a boil. Cook for about three hours. Add kidney or pinto beans, if desired. Adjust seasonings.
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