Best 6 Hopi Corn And Chili Stew Recipes
Hailing from the heart of the Native American Hopi tribe, Hopi corn and chili stew is a hearty and flavorful dish that embodies the spirit of the Southwest. With its vibrant blend of spices, tender hominy, and succulent chunks of meat, this stew is a culinary journey that tantalizes the taste buds and nourishes the soul. In this article, we'll explore the origins, variations, and culinary techniques behind this iconic stew, guiding you through the process of creating an authentic and unforgettable Hopi corn and chili stew experience in your own kitchen.
Here are our top 6 tried and tested recipes!
HOPI CORN STEW
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. This is my recipe that I've moved from allrecipes.
Provided by Mike Pellerin
Categories Stew
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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, chilies and jalapenos.
- Pour in beef broth.
- Season to taste with salt and pepper.
- Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Nutrition Facts : Calories 408.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 541.4, Carbohydrate 35.5, Fiber 6.4, Sugar 7.2, Protein 26.3
HOPI CORN AND CHILI STEW
Steps:
- In a large saucepan, bring the broth to a low simmer. Add all other ingredients to the pot, and simmer for 15 minutes, until potatoes are soft.
HOPI CORN STEW
Recipe by Elaya K Tsosie "This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. About the water.. read the recipe you need the 2 cups and the 2 tbsp both
Provided by drhousespcatcher
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste.
- Add squash, corn and 2 cups water.
- Simmer about 30 minutes, or until vegetables are almost tender.
- In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking.
Nutrition Facts : Calories 113.3, Fat 4.3, SaturatedFat 1, Sodium 18.5, Carbohydrate 18.6, Fiber 2.7, Sugar 3, Protein 3.2
HOPI CORN STEW
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.
Provided by Mike Pellerin
Categories Beef Stew
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 803.9 mg, Sugar 6.4 g
HOPI CORN STEW
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.
Provided by Mike Pellerin
Categories Beef Stew
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 803.9 mg, Sugar 6.4 g
CHILI STEW
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
Tips:
- If you don't have hominy, you can use 1 cup of frozen or canned corn kernels. Just be sure to rinse and drain them well before adding them to the stew.
- If you like your stew with a little more heat, add an extra teaspoon of chili powder or a pinch of cayenne pepper.
- This stew is also great served with a dollop of sour cream or yogurt, a sprinkling of chopped cilantro, or a slice of avocado.
- To make this stew ahead of time, simply cook it according to the recipe and then let it cool completely. Transfer the stew to an airtight container and refrigerate for up to 3 days. When you're ready to serve, reheat the stew over medium heat until warmed through.
Conclusion:
Hopi corn and chili stew is a hearty, flavorful dish that is perfect for a cold winter day. It's also a great way to use up leftover turkey or chicken. With its simple ingredients and easy-to-follow instructions, this stew is a great choice for busy weeknights. So next time you're looking for a delicious and satisfying meal, give this Hopi corn and chili stew a try.
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