Hopi Corn Stew Recipe - Allrecipes.com
Hopi Corn Stew Recipe
  • READY IN hrs

Hopi Corn Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

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.
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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.

 
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.

 
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.

 
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.

 
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.

 
Oct 01, 2007

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

 
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.

 
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.

 

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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.

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