Hopi Corn Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

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
½ teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

511.1 calories
carbohydrate: 34.4 g
cholesterol: 96.5 mg
fat: 31.2 g
fiber: 6.1 g
protein: 23.7 g
saturatedFat: 12.5 g
servingSize: -
sodium: 803.9 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

12 servings

Recipe Note

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.

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