Hopi Corn Stew46 Reviews
- Prep: 30 min
- Cook: 2 hr
- Ready In: 2 hr 30 min
“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.” - by Mike Pellerin
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 511 cal
- 31.2 g
- 34.4 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"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 ..." See morecarrots 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 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. ..." See more My husband and kids loved it."
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