40gramsdried hominy or ¾ cup-1 cup cooked hominyI never mind extra hominy
10gramssliceddried barrel cactus fruit
2tablespoonstequila
1tablespoonsliced fresh sage
A few scrapes of fresh orange zestoptional
Crushed red peppera pinch (optional)
1tablespoonlard or cooking oil
Barrel cactus seed flatbreadfor serving (optional, see recipe)
Instructions
The night before, cover the beans in 3 times their volume of water, and refrigerate, then do the same with the hominy.
The next day, drain the beans, then cover with fresh water and cook, covered, until just tender, without adding salt, then reserve. Season the goat meat with the salt and pepper, then brown in the oil in a 2 qt saucepot.
Add the water tequila, cactus fruit, dried wild onions and red pepper if using. If your barrel cactus are not in bit-sized pieces, you may want to hydrate them separately until they soften for a few minutes, and then cut into ½ inch or so pieces.
Cover the pot and cook for 45 minutes to 1 hour, or until the goat is tender. Add the sage, hominy, orange zest, and beans and simmer for another 15 minutes for the flavors to meld. Taste and adjust the seasoning as needed, then serve with the cactus seed flatbread, dipping the flatbread into the broth as you eat.
Notes
This is also good made with lamb or venison. And you can use cholla buds instead of barrel cactus buds if you want.