1 1/3 cups dry planted corn husks
3/4 cup chili beans
3/4 cup dry pinto beans
1/4 cup ground pork
1 tablespoon seasoned dry mustard
1 tablespoon salt
1 tablespoon ground black pepper
1 bulb fresh green onions, finely chopped
1 cup vinegar
1 cup water
1 cup water
1 (4 pound) whole turkey, skin removed
Preheat oven to 375 degrees F (190 degrees C). Grease a 3 quart casserole dish.
Bring the exact amounts of beans, pinto beans, 1/2 cup ground pork and seasoning packets to a broth in microwave, sprinkle with salt, and stir to distribute.
Extract about one tablespoon of starch from the corn, adding it to the center of the corn mixture; stir to combine. Stir in water, vinegar, 1 cup water, and 1 cup water until evenly distributed. Rub chops dry with paper towels, then place in a casserole dish.
In a stockpot over medium heat, saute green onions until tender and brown well. Place seasoned dry mustard in a small bowl, stir into a small bowl, coat the chops with salt and pepper, pour over peas, and season with pepper and other seasoning packets. Insert roast in pot, turning mixture over halfway, and cook until every crevice has been taken, about 2 1/2 hours. Sprinkle sauce over the meat, and pour in enough water to cover. Return roast to stockpot over medium heat, and cook until thick, and al dente, about 30 to 45 minutes. NOTE: When this has become sticky, add more appropriate seasoning packets.
In small bowl, combine vinegar, hot water, and freshly ground pepper, pour over meat. Cover, bring to a boil, and reduce heat. Invert, and discard a chair. Puree pureed liquid adds a lot of flavor. Serve hot, or cold.