Cherokee Buffalo, Hominy and Bean Hot Pot
Bison, hominy and beans come together in a straightforward Cherokee hot pot published by the Eastern Band of Cherokee Indians’ own Tribal Foods program.
About this dish
This recipe is based on Buffalo, Hominy and Bean Hot Pot published by Tribal Foods, an Eastern Band of Cherokee Indians resource. The original recipe is credited to Watson Harlan and described as a hearty home favorite suitable for beginner cooks. It intentionally uses practical pantry ingredients such as canned hominy, beans and tomatoes alongside bison.
Why this dish matters
The EBCI Tribal Foods project places recipes inside a broader Cherokee foodways effort rather than presenting them as isolated curiosities. Its public recipe describes this hot pot as a home-style meal and explicitly frames canned foods as useful when drained, rinsed and seasoned thoughtfully. That modern practicality belongs to living Cherokee foodways just as much as historical ingredients do; this page therefore follows the community-published recipe instead of inventing an older or more ceremonial origin story.
This is a home adaptation of a specific recipe publicly shared by the Eastern Band of Cherokee Indians Tribal Foods program. It should not be generalized into a universal Cherokee dish or treated as ceremonial food knowledge.
Preparation notes
The source recipe specifically notes that canned foods benefit from draining and rinsing so excess canning liquid does not dominate the stew.
Bison is lean. Brown it for flavor, then avoid prolonged hard cooking that can dry it out.
Hominy and beans should remain prominent, with enough tomato-rich liquid to bind the pot rather than flood it.
Ingredients & detailed method
Ingredients
- 1 lb ground or small-diced bison
- 1 tbsp cooking oil
- 1/4 large onion, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) hominy, drained and rinsed
- 1 can (15 oz) pinto, kidney or other beans, drained and rinsed
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup water, only if needed
Method
- 1.Drain and rinse the hominy and beans thoroughly. Dice the onion and prepare the bison before heating the pan.
- 2.Heat oil in a heavy skillet or Dutch oven over medium-high heat. Add bison and brown for 4–5 minutes, breaking ground meat into substantial pieces rather than tiny crumbs.
- 3.Add onion and cook 2–3 minutes until it begins to soften.
- 4.Add tomatoes, hominy and beans. Stir gently and bring to a simmer.
- 5.Reduce heat to medium-low and cook 12–15 minutes, stirring occasionally. Add a small amount of water only if the mixture threatens to catch on the bottom.
- 6.Checkpoint: bison should be cooked through but still juicy, hominy should be tender and the tomato liquid should lightly coat the beans rather than pool around them.
- 7.Season with salt and pepper and serve hot.
Read further
- Eastern Band of Cherokee Indians Tribal Foods — Buffalo, Hominy and Bean Hot Pot with Blue Corn Pan Pone
- Eastern Band of Cherokee Indians Tribal Foods — Cherokee Foodways
- Fringe Table — Indigenous Americas foodways guide
- Photo: USDA via Wikimedia Commons, U.S. government work. The image illustrates bison as an ingredient and is not presented as a photo of the finished EBCI recipe.