Hopi Corn And Chili Stew Food
HOPI CORN STEW
Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas. This is my recipe that I've moved from allrecipes.
Provided by Mike Pellerin
Categories Stew
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook ground beef until evenly brown.
- Stir in onions, and saute until soft and translucent.
- Season with chili powder, and cook for about 2 minutes.
- Add potatoes, carrots, hominy, tomatoes, chilies and jalapenos.
- Pour in beef broth.
- Season to taste with salt and pepper.
- Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Nutrition Facts : Calories 408.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 541.4, Carbohydrate 35.5, Fiber 6.4, Sugar 7.2, Protein 26.3
HOPI CORN STEW
Recipe by Elaya K Tsosie "This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. About the water.. read the recipe you need the 2 cups and the 2 tbsp both
Provided by drhousespcatcher
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste.
- Add squash, corn and 2 cups water.
- Simmer about 30 minutes, or until vegetables are almost tender.
- In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking.
Nutrition Facts : Calories 113.3, Fat 4.3, SaturatedFat 1, Sodium 18.5, Carbohydrate 18.6, Fiber 2.7, Sugar 3, Protein 3.2
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