Navajo Grandma -- Neeshjizhii (dried steamed corn)

Navajo Grandma shares more information about white & yellow corn, steamed, dried corn called Neeshjizhii used for making Lamb Soup or any soups now and during the winter. The recipe below. This corn is a huge mainstay on the Navajo reservation and in many tribes. The versatility of corn is wonderful and yummie. There's more to come. "Enjoy"
Neeshjizhi Stew Recipe
2 lbs. chopped lamb stew meat
1 Tbs. sunflower oil
1 minced onion
1-2 garlic cloves, minced
1/2 tsp. oregano
4 dried red chile pods
1/2 - 1 c. Neeshjizhii
1 tsp. salt or to taste
8 c. water
In a heavy skillet, brown the lamb. Remove and heat the oil in the skillet. Add the onion and saute for a few minutes, until it turns translucent. Add the garlic and oregano and saute for another couple minutes.

Transfer the lamb and onion mix to a slow cooker. Add the chile pods, neeshjizhii, salt and 8 c. water and cover. Cook for 6-8 hours on low-medium. Check liquid occasionally and add more water for more broth.
This tastes lovely with frybread or Naneeskadi. Enjoy!!