Post by blackcrowheart on Jun 23, 2008 16:47:49 GMT -5
Hopi Corn Stew (Hominy)
INGREDIENTS
3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
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.
Serve with hot tortillas.
PREP TIME 30 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
Source: Hopi Corn Stew -Mike Pellerin "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."
There are also reviews and tips at the site:
allrecipes.com/Recipe/Hopi-Corn-Stew/Detail.aspx
INGREDIENTS
3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
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.
Serve with hot tortillas.
PREP TIME 30 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
Source: Hopi Corn Stew -Mike Pellerin "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."
There are also reviews and tips at the site:
allrecipes.com/Recipe/Hopi-Corn-Stew/Detail.aspx