Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (8 ounce) cans
whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans
chopped green chiles, with juice
ground black pepper
I had my predominately Hispanic Foods students make this and they all LOVED it. They cooked it from start to finish in under 90 minutes (including clean-up). I altered the directions by cooking the carrots until almost tender before adding the potatoes to avoid mushy potatoes. Fresh chiles, with varying degrees of heat, are abundant in our area so we used fresh in lieu of canned. I think it really made the dish stand out. We also increased the amount of broth to make it more soup-like and added shredded cheddar on top to garnish.
This is good; I love the use of hominy! I realized that it was going to need 'something', so I added some adobo seasoning, garlic, and some cumin. Oh, I also added a ton of cilantro and red pepper. My husband and kids loved it.
This was easy to make, I put it in the crock pot after browning the meat with the onion. I also added some jalapeno pepper for extra flavor. Makes a hearty meal with some corn tortillas.
I have made this recipe twice, first with alterations and now following it exactly. Interestingly, the first, modified version turned out better. Instead of putting the potatoes into the stew I served it over mash with cheese on top and that created more depth to the recipe. Today, making the actual dish, it turned out rather bland. Still ok, but not spectecular.
This makes enough to feed a small army. I served it to about 20 people (with sandwiches). They seemed to like it and some gave lots of compliments. I thought it was kind of plain. After I made it and tasted, I added about 2 Tbsp. cumin and extra chili powder, salt and pepper. This perked it up a bit.
i added garlic powder, dried parsley, bay leaf, and a full beer! fantastic!
This was awsome! I did change a little as my husband and I enjoy things more as a soup than a stew. I drained the grd. bf., then added a touch of water to season with the chili powder. I also added a C of water and used 3 cans of beef broth, not 3 C., cut down the potatoes to 3 large size, and used 1 package of hot chili powder (we like it hot)! Fabulous w/ warm tortillas.
My husband and I enjoyed this stew. It's an interesting variation of vegetable beef soup. We enjoyed the chili powder and canned chilies. Definitely not too hot. It could stand more heat if you like hot stuff.
* Percent Daily Values are based on a 2,000 calorie diet.
Hopi Corn Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 280
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a classic stew with venison, carrots, and potatoes.
See how to make a delicious Creole-style chowder.
See how to make a classic Southern stew with pork, beef, and chicken.