For many cultures around the world and across the centuries, Autumn has been a time to focus on gratitude. As the harvest is gathered and cold weather approaches, it is a natural time for people to express gratitude for what they have been given to get them through the year. We are Grateful: Otsaliheliga by Traci Sorell explores the Cherokee idea of otsaliheliga, or gratefulness, and how the Cherokee people express this idea throughout the year. The book uses rich, colorful illustrations and Cherokee language and traditions to remind us of all we have to be thankful for in every season. We are Grateful: Otsaliheliga follows a contemporary Cherokee family through the year as they celebrate milestones, holidays, and participate in traditions together. In addition to the Cherokee language used throughout the book, at the back of the book there is a Cherokee syllabary, definitions of vocabulary, and an author’s note about Cherokee culture. This book is both a celebration of Cherokee language and culture and a universal reminder to practice gratitude in every season of the year and of life.
One page in the winter section of We are Grateful: Otsaliheliga shows a multi-generational family gathered to share a meal of bean bread and steamy hominy soup. Hominy is basically corn kernels that have been treated with lye or another alkaline substance. This was originally done to keep the corn kernels from sprouting so they could be stored for longer periods but it also softens the corn and causes it to expand. This produces large, soft kernels of corn that have a concentrated corn flavor. I first tasted hominy in posole, a Mexican stew made with pork, chiles and hominy that is very popular in the Southwest where I live. However, I learned that hominy was a common food for native groups throughout the Americas because it made corn easy to store and cook.
My recipe for Pumpkin, Pinto, and Posole Stew was inspired by both the comforting, warming posole that I love, and the concept of the “Three Sisters” in Native American cuisine. The Three Sisters refers to the three crops that sustained many Native American communities: Corn, beans, and squash. Unlike traditional posole, this stew uses both beans and hominy and I’ve added some pumpkin puree to thicken the dish and add a subtle sweetness. The combination created a vegan stew that is filling, warming, and perfect for cool Autumn days.
Pumpkin, Pinto, and Posole Stew
Heat the oil over medium heat in a large pot or Dutch oven. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, cumin, chili powder, salt and pepper, and cook, stirring constantly, until fragrant, about 1 minute. Stir in the pumpkin puree.
Add the beans, hominy, and broth to the pot and stir until well combined with the spice and onion mixture. Bring stew to a boil, then turn down the heat to low and cover the pot. Simmer until the beans and hominy are tender and broth has thickened slightly, about 40 minutes. Serve hot with desired garnishes, chips, tortillas, or flat bread.
Ingredients
Directions
Heat the oil over medium heat in a large pot or Dutch oven. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, cumin, chili powder, salt and pepper, and cook, stirring constantly, until fragrant, about 1 minute. Stir in the pumpkin puree.
Add the beans, hominy, and broth to the pot and stir until well combined with the spice and onion mixture. Bring stew to a boil, then turn down the heat to low and cover the pot. Simmer until the beans and hominy are tender and broth has thickened slightly, about 40 minutes. Serve hot with desired garnishes, chips, tortillas, or flat bread.
