When I think comfort food, I think of dishes from my childhood that I still crave to this day. I think of the meals my mom and grandmother would make on cold fall and winter days. My mind instantly goes to soups, stews, and chili.
I have made and eaten hundreds of variations throughout my life, but growing up in Central Minnesota, one that stands out above all others is bouja. Bouja is loaded with three different meats and a variety of vegetables. It is cooked for hours to develop deep, rich flavor. What really sets it apart and makes it most memorable and unique is the medley of flavor.
Growing up, I attended a local Catholic School/Church called Holy Spirit. Since the mid 50's, the parish and school has relied on an annual bouja fundraiser to help fund various initiatives. The tradition has evolved and grown over the years and has become a local institution. Below is an informative summary:
https://wjon.com/frozen-in-time-holy-spirit-bouja-video/
In an effort to make my own version at home, in a smaller batch, I have adapted the following recipe which was aggregated from many different iterations I found online and with the help of "local experts" :)
Ingredient list:
Protein
1 lb. ground beef
1 lb. gound pork
1 lb. ground chicken
1/8th of a whole pork hoc
Vegetables
1 1/3 lbs. green cabbage, ground
1 1/2 lbs. carrots, ground
1/3 lb. onion, ground
1/2 bunch celery, ground
2.5 lbs. potatoes, diced
(2) 14 oz. cans stewed tomatoes
(2) 14 oz. cans green beans (french style)
Spices
.10 oz. pickling spice, ground
1 tsp bay leaf, ground
Salt and Pepper to taste
Other
1/3 lb. barley
Chicken stock
Beef stock
Directions:
Combine ground meat (break up), pork hock, ground spices, salt & pepper with enough equal parts chicken and beef stock to cover in large kettle. Cook on medium-high heat, stirring often, until meat is cooked through, roughly 30 minutes.
Once the meat is cooked, add the barley, ground carrots, ground celery, ground onions, and ground cabbage and continue to simmer covered (continue to add equal parts chicken and beef stock to just cover ingredients) for another hour or until vegetables have completely softened.
After vegetables have softened, add the green beans and tomatoes and continue to simmer covered another 30 minutes. Then add the potatoes and continue simmering until potatoes are tender. Salt and pepper to taste. Add equal amounts of chicken and beef stock as needed to maintain simmer and to produce desired consistency.
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