Hopi Indian Stew With Pozole
|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|
|Water||1⁄4 Cup (4 tbs)|
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.