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Monday, December 12th, 2011

Hopi Corn Stew Recipe

Hopi corn stew

This Hopi recipe is perfect for the family on those cold and long winter days.

1 pound ground beef (you can easily omit this to make it vegetarian)
1 onion, chopped
2 cloves garlic
4 large carrots, chopped finely
1 cup sweet potatoes, diced
1 cup canned white hominy, drained
14 medium sized tomatoes, roasted, chopped
2 cups fresh corn, shucked from cob
1 green bell pepper, diced
2 cups summer squash, chopped
2 cups beef/vegetable broth
1 tbs. butter
2 tsp olive oil
2 tbs water
1 tbs cornmeal
½ tsp thyme
½ tsp sage
2 tbsp chili powder
½ tsp salt
½ tsp pepper

1. In an oven pan covered with foil, place whole tomatoes with skin/core removed, drizzle 2 tsp olive oil and garlic, add a pinch of salt and roast on high (425 degrees) for 35-40 minutes.
2. Meanwhile prepare remaining chopped vegetables, set aside.
3. In a large pot, heat butter with beef and cook until lightly brown.
4. Season with salt, pepper, sage, thyme and chili powder.
5. Add vegetables, onions first, then carrots and sweet potato, cook down and add in hominy, peppers, squash and fresh corn.
6. Pour in 2 cups of broth, simmer for 15 minutes.
7. Remove tomatoes and corn from oven, slightly drain excess oil, mash, stir into stew.
8. Bring to a boil, cover, cook on medium-low heat for 30 minutes.
9. 15 minutes before serving, separately combine 2 tbs water and corn meal, make a thickening paste then add to stew.
10. Serve and Enjoy!

© 2011, Elizabeth Ratto. All rights reserved.

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An avid reader, hiker, traveller, and aspiring kitchen goddess, Elizabeth has studied and volunteered in Argentina and Spain and continues to promote the message of multicultural learning and education.

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