Stew bouillabaisse
Complexity: easily
Servings: 8-10
Buya is a stew, or thick, stew-like soup, prepared in the northern United States for large gatherings, at fairs, community celebrations, and potlucks. Buya is typically cooked in large pots, with several participants, and the preparation takes up to several days. This recipe offers a quicker, homemade version, serving just 10 servings. The traditional buya, made with several meats, vegetables, and a generous helping of spices, is infused with corn (fresh and canned hominy) and chili peppers, giving it the flavor of a Mexican posole. It's a two-in-one stew—warming, delicious, aromatic, and very filling.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp chopped fresh thyme
- 1 tbsp. sweet paprika
- Cinnamon stick (7.5 cm)
- 4 cups lightly salted chicken broth
- 3 bay leaves
- 1 can (430 g) canned white hominy corn, rinsed
- 2 ears of fresh sweet corn, kernels trimmed
- Chopped fresh cilantro, for serving
- 4 tablespoons salted butter
- Half a large sweet onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- Half a large red bell pepper, diced
- 1 jalapeño pepper, chopped
- Fine sea salt and ground black pepper
- 4 cloves garlic, crushed
- 1 cup pureed fresh or canned plum tomatoes
- 2 skinless chicken legs (0.7 kg)
- 450 g pork shoulder, sliced 2.5 cm thick.
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, heat the butter over medium heat. Once melted, add the onion, carrot, celery, bell pepper, jalapeño, and 1/2 teaspoon each of salt and black pepper. Cook, stirring, until the vegetables are soft and sweet, about 20 minutes. Add the garlic and tomatoes and cook until thickened, about 10 minutes.
- Meanwhile, preheat a grill or grill pan to medium heat. Pat the chicken legs and pork dry with paper towels and season with salt and black pepper.
- Grill the chicken and pork until well-browned on both sides and partially cooked through, about 10 minutes. Cut the pork into 1-inch cubes.
- Add thyme, paprika, cinnamon stick, 1 teaspoon salt, and 1 teaspoon pepper to the pan. Add both types of meat, broth, 4 cups water, and bay leaf. Bring to a simmer and cook, loosely covered, stirring occasionally, until the pork is very tender when pierced with a fork, about 1 hour and 30 minutes.
- Remove the chicken legs, remove the meat from the bones, cut it into large pieces and return it to the pan.
- Add the hominy and simmer the stew for another 30 minutes to 1 hour, or until the meat is very tender and falling apart. Mash the pork in the pan to break up the chunks. Don't worry if the chicken looks like it's almost dissolving; that's how the booya is cooking. Add the corn and simmer for another 5 minutes.
- Remove the bay leaf and cinnamon stick. Taste and season with salt and pepper if needed. Serve garnished with chopped cilantro.
Author of the recipe - Amy Thielen is an award-winning television chef and Midwest cookbook writer who currently writes books and blogs about food from her farm.
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