Hopi Corn Stew –
A Wonderful American Indian Addition to Any Recipe Box!
Continuing with the American Indian Heritage, I’d like to share one of my all-time favorite recipes with you — A yummy American Indian, spicy, hominy-based, based stew that will warm your heart and on any cold weather day.
- 1 pound ground beef
- 1 pound ground turkey
- 1 pound ground pork
- 1-2 tablespoons olive oil
- 1-1/2 tablespoons chili powder
- 1 teaspoon paprika
- 1 tablespoon parsley
- 1 medium onion, finely diced
- 6 medium white potatoes, peeled and diced
- 1 pound carrots, peeled and diced
- 3 (8-ounce) cans white hominy, drained
- 2 (8-ounce) cans diced tomatoes, drained
- 3 cups beef broth
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon ground pepper
- In a large pot, over medium heat, cook the ground beef, turkey, and pork until evenly brown and cooked thoroughly. Drain and set aside.
- Add a small amount of olive oil to the pot and add in onions. Stir and saute until soft and translucent.
- Season onions with chili powder, paprika, parsley, salt and pepper, and cook for about two minutes.
- Add chilies and tomatoes and cook for an additional two minutes.
- Add meat back into pot. Add potatoes, carrots, and hominy. Pour in beef broth.
- Bring to boil, reduce heat, and simmer for approximately two hours, or until potatoes and carrots are tender.