Don’t let the simplicity of this recipe fool you. It has very few ingredients, but once they are reduced and seasoned with salt and a touch of maple syrup, the result is a rich and nutty soup with a clean and deep flavor. Pick the garnish that appeals to you more: hominy corn, the more traditional option given it’s indigenous to the Americas, or roasted sweet potatoes, a non-native option that’s popular today.
12 ounces (340g) raw shelled hickory nuts or pecans (see note)
1 teaspoon kosher salt, plus more as needed
1 tablespoon maple syrup
1 cup cooked and drained whole or cracked hominy, or 1 large sweet potato (1 pound 6 ounces; 625g), peeled, cut into 1/2-inch dice, and roasted (see note)
As a Southerner and barbecue lover myself, I would be delighted to claim pastrami as a legacy of the long, proud Southern tradition of slow-smoking meats. But, unfortunately, I can’t: The historical record simply doesn’t hold up.
