Hopi Corn Stew

Hopi Corn Stew

Mike Pellerin 0

"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."

Ingredients 2 h 30 m {{adjustedServings}} servings 511 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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  1. 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.
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Reviews 47

  1. 56 Ratings


I had my predominately Hispanic Foods students make this and they all LOVED it. They cooked it from start to finish in under 90 minutes (including clean-up). I altered the directions by cooking the carrots until almost tender before adding the potatoes to avoid mushy potatoes. Fresh chiles, with varying degrees of heat, are abundant in our area so we used fresh in lieu of canned. I think it really made the dish stand out. We also increased the amount of broth to make it more soup-like and added shredded cheddar on top to garnish.


This was easy to make, I put it in the crock pot after browning the meat with the onion. I also added some jalapeno pepper for extra flavor. Makes a hearty meal with some corn tortillas.

Brandy Lee

This is good; I love the use of hominy! I realized that it was going to need 'something', so I added some adobo seasoning, garlic, and some cumin. Oh, I also added a ton of cilantro and red pepper. My husband and kids loved it.