READY IN 2½ hrs

Hopi Corn Stew

Read Reviews (45)

"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." — Mike Pellerin

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.

Kitchen-Friendly View

PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 25, 2005

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.

—CULINARYTEACHER

See full review »

Most Helpful Critical Review

Dec 03, 2005

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.

—Brandy Lee

See full review »

52 Ratings

See other versions of this recipe!

Aug 01, 2006

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.

—Polly04

See full review »

Jul 15, 2006

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.

—Babzil

See full review »

May 29, 2008

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.

—MARIO1

See full review »

Oct 01, 2007

i added garlic powder, dried parsley, bay leaf, and a full beer! fantastic!

—hotmama

See full review »

Feb 28, 2004

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.

—MHAYDEN1

See full review »

Oct 07, 2005

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.

—leahnwells

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cowboy Stew I

Hamburger Stew

Southwest Stew

Green Chili Stew

Easy Green Chile Stew

Cowgirl Stew

Creamy Shrimp and Corn Stew in Shells

Chunky Stew

Maine Venison Stew

Shipwreck Stew

Nutrition

Calories
511 kcal
26%

Carbohydrates
34.4 g
11%

Cholesterol
96 mg
32%

Fat
31.2 g
48%

Fiber
6.1 g
25%

Protein
23.7 g
47%

Sodium
804 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hopi Corn Stew

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 511
Calories from Fat: 280

% Daily Value *
Total Fat 31.2g 48 %
Saturated Fat 12.5g 62 %
Cholesterol 96mg 32 %
Sodium 804mg 32 %
Potassium 1068mg 30 %
Total Carbohydrates 34.4g 11 %
Dietary Fiber 6.1g 25 %
Protein 23.7g 47 %
Sugars 6.4g
Vitamin A 138 %
Vitamin C 73 %
Calcium 9 %
Iron 42 %
Thiamin 22 %
Niacin 96 %
Vitamin B6 51 %
Magnesium 25 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.