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Hopi Indian Stew With Pozole

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  Olive oil 1 Tablespoon
  Peeled diced sweet potato 1 Cup (16 tbs)
  Peeled diced turnip 1⁄2 Cup (8 tbs)
  Diced green bell pepper 1 1⁄2 Cup (24 tbs)
  Diced red bell pepper 1 1⁄2 Cup (24 tbs)
  Diced zucchini 1 Cup (16 tbs)
  Diced yellow squash 1 Cup (16 tbs)
  Oyster mushroom caps 3 1⁄2 Ounce, sliced to make 1 1/3 cups
  Corn stock/3 cans, 14 1/2 ounce each vegetable broth 5 Cup (80 tbs)
  Grilled corn kernels 1 1⁄2 Cup (24 tbs)
  Canned white hominy 1⁄2 Cup (8 tbs), drained (Pozole Bianco)
  Minced fresh thyme 1 Teaspoon
  Rubbed sage 1 Teaspoon
  Coriander seeds 1 Teaspoon, toasted
  Pepper 1⁄8 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon

Heat oil in a large Dutch oven over medium heat until hot.
Add sweet potato and turnip; saute 5 minutes or until lightly browned.
Add bell peppers, zucchini, and squash; saute 3 minutes.
Add mushrooms, and saute 1 minute.
Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and 1/8 teaspoon pepper.
Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew.
Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thickened, stirring constantly.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1102 Calories from Fat 236

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 16.4 mg5.5%

Sodium 4165.3 mg173.6%

Total Carbohydrates 196 g65.2%

Dietary Fiber 45.4 g181.6%

Sugars 38.6 g

Protein 28 g55.8%

Vitamin A 902.6% Vitamin C 853.5%

Calcium 37.1% Iron 53.4%

*Based on a 2000 Calorie diet

Hopi Indian Stew With Pozole Recipe