Hopi Corn Stew Recipes

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HOPI CORN STEW

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. This is my recipe that I've moved from allrecipes.

Provided by Mike Pellerin

Categories     Stew

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 12



Hopi Corn Stew image

Steps:

  • 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, chilies and jalapenos.
  • Pour in beef broth.
  • Season to taste with salt and pepper.
  • Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.

Nutrition Facts : Calories 408.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 541.4, Carbohydrate 35.5, Fiber 6.4, Sugar 7.2, Protein 26.3

3 lbs ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 lb carrot, diced
3 cups white hominy
3 (8 ounce) cans whole tomatoes, with liquid chopped
2 (4 ounce) cans green chilies, with juice chopped
2 -3 jalapenos
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

INDIAN CORN STEW

Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!

Provided by Jellyqueen

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10



Indian Corn Stew image

Steps:

  • Place butter in large sauce pan and begin to melt.
  • Add onions and peppers and cooking until tender.
  • Add ground beef and cook until browned.
  • Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
  • Cover and simmer 45 minutes.
  • Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

1 medium onion, chopped
1 medium bell pepper, chopped
2 tablespoons butter
1 lb ground beef
2 1/2 cups whole kernel corn (can be frozen, canned or fresh)
1 (10 ounce) can tomato soup
2 teaspoons sugar
1 1/2 teaspoons salt, to taste
1 tablespoon Worcestershire sauce
fresh cracked pepper

HOPI CORN STEW

Recipe by Elaya K Tsosie "This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. About the water.. read the recipe you need the 2 cups and the 2 tbsp both

Provided by drhousespcatcher

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Hopi Corn Stew image

Steps:

  • Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste.
  • Add squash, corn and 2 cups water.
  • Simmer about 30 minutes, or until vegetables are almost tender.
  • In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking.

Nutrition Facts : Calories 113.3, Fat 4.3, SaturatedFat 1, Sodium 18.5, Carbohydrate 18.6, Fiber 2.7, Sugar 3, Protein 3.2

1 cup roast beef or 1 cup ground beef, chopped
1 tablespoon shortening
salt and pepper
2 cups fresh corn, cut from cobs
1 cup zucchini, cubed
2 cups water
2 tablespoons water
2 tablespoons cornmeal

BI-COLOR HOPI CORNBREAD

I made this recipe because we are having a Mexican Stew for supper. This is probably the lightest cornbread I've ever eaten, and it looks pretty too due to the contrasting colors of the cornmeal. I used red because we grew red Hopi corn last year and I just ground it into a fine flour in my Vitamix Blender. The batters for both are identical except the cornmeal colors are different.

Provided by Chef Joey Z.

Categories     Quick Breads

Time 55m

Yield 16 serving(s)

Number Of Ingredients 17



Bi-Color Hopi Cornbread image

Steps:

  • Preheat your oven to 350'F. If you live high in the mountains at 5,000 feet like I do I turn my oven down to 325'F.
  • Spray a 9x9 inch pan with oil. You can also use a 2-2 1/2 quart dish or cast iron skillet. You can heat the cast iron skillet in the oven while you're preparing the batter if you want, but this is optional.
  • Make each of the dry ingredients in seperate bowls. Do the same with the wet ingredients. I mixed the wet into the dry using my little hand mixer.
  • Once the batters were mixed I divided the bag of thawed kernal corn in half and put 1/2 into the red batter and 1/2 into the yellow batter.
  • I put the red batter into the oiled baking dish, then poured the yellow on top. The batter should be thin and easy to pour.
  • To make a design in the batter take a long skewer and make swirls in the batter.
  • Bake for 30-35 minutes. Test with a long toothpick or wooden skewer for doneness. The skewer should come out dry when put in the middle of the bread.
  • Serve with a nice bowl of stew. You can also warn this up a little and put a dollup of your favorite buttery spread on it.
  • Bon Appetit!

Nutrition Facts : Calories 261.5, Fat 6.6, SaturatedFat 0.9, Sodium 191.1, Carbohydrate 49.1, Fiber 3.1, Sugar 24.8, Protein 4.4

3/4 cup red cornmeal (or you can use blue if you like)
3/4 cup whole wheat pastry flour
2 teaspoons aluminium-free baking powder
1/4 teaspoon sea salt
3 tablespoons sunflower oil (or other light oil)
1 cup soymilk (unsweetened and plain)
1 cup pure maple syrup
1 (10 ounce) bag sweet corn (Divided in half and I used frozen and thawed it out)
1/8 teaspoon cayenne pepper
3/4 cup red cornmeal (or you can use blue if you like)
3/4 cup whole wheat pastry flour
2 teaspoons aluminium-free baking powder
1/4 teaspoon sea salt
3 tablespoons sunflower oil (or other light oil)
1 cup soymilk (unsweetened and plain)
1 cup pure maple syrup
1/8 teaspoon cayenne pepper

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