Hopi Indian Stew With Pozole Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Sweet potato | 1 Cup (16 tbs), diced | |
| Turnip | 1/2 Cup (16 tbs), diced | |
| Green bell pepper | 1 1/2 Cup (16 tbs), diced | |
| Red bell pepper | 1 1/2 Cup (16 tbs), diced | |
| Zucchini | 1 Cup (16 tbs), diced | |
| Yellow squash | 1 Cup (16 tbs), diced | |
| Oyster mushroom | 1 1/3 Cup (16 tbs), sliced | |
| Stock | 5 Cup (16 tbs) | |
| Corn kernels | 1 1/2 Cup (16 tbs), grilled | |
| Hominy | 1/2 Cup (16 tbs), drained | |
| Thyme | 1 Teaspoon, minced | |
| Sage | 1 Teaspoon, rubbed | |
| Coriander seeds | 1 Teaspoon, toasted | |
| Pepper | 1/8 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon |
Directions
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.
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.
Chef
