Hopi Corn Stew Food

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HOPI CORN STEW



Hopi Corn Stew image

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.

Provided by Mike Pellerin

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 12

Number Of Ingredients 11

3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
½ teaspoon salt
½ teaspoon ground black pepper

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 and chilies. 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 511.1 calories, Carbohydrate 34.4 g, Cholesterol 96.5 mg, Fat 31.2 g, Fiber 6.1 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 803.9 mg, Sugar 6.4 g

HOPI CORN STEW



Hopi Corn Stew image

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

3 lbs ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 lb carrot, diced
3 cups white hominy
3 (8 ounce) cans whole tomatoes, with liquid chopped
2 (4 ounce) cans green chilies, with juice chopped
2 -3 jalapenos
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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



Hopi Corn Stew image

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

1 cup roast beef or 1 cup ground beef, chopped
1 tablespoon shortening
salt and pepper
2 cups fresh corn, cut from cobs
1 cup zucchini, cubed
2 cups water
2 tablespoons water
2 tablespoons cornmeal

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

HOPI CORN STEW



Hopi Corn Stew image

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.

Provided by Mike Pellerin

Categories     Beef Stew

Time 2h30m

Yield 12

Number Of Ingredients 11

3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
½ teaspoon salt
½ teaspoon ground black pepper

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 and chilies. 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 511.1 calories, Carbohydrate 34.4 g, Cholesterol 96.5 mg, Fat 31.2 g, Fiber 6.1 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 803.9 mg, Sugar 6.4 g

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