Hopi Corn And Chili Stew Recipes

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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. 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

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