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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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