This Hopi recipe is perfect for the family on those cold and long winter days.
Hopi Corn Stew Ingredients:
- 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
Instructions to prepare:
- 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.
- Meanwhile prepare to remain chopped vegetables, set aside.
- In a large pot, heat butter with beef and cook until lightly brown.
- Season with salt, pepper, sage, thyme, and chili powder.
- Add vegetables, onions first, then carrots and sweet potato, cook down and add in hominy, peppers, squash, and fresh corn.
- Pour in 2 cups of broth, simmer for 15 minutes.
- Remove tomatoes and corn from the oven, slightly drain excess oil, mash, stir into stew.
- Bring to a boil, cover, cook on medium-low heat for 30 minutes.
- 15 minutes before serving, separately combine 2 tbs water and cornmeal, make a thickening paste then add to the stew.
Hope you have successfully made Hopi Corn Stew, Serve and Enjoy! If you like to share your own food recipes, feel free to comment it down.