Culinary Travel: Hopi Corn Stew

Spring training is in the air, but writing a recipe for hot dogs would make for a really short blog. Buy hot dogs, cook, place on bun, Enjoy! Arizona has a great diversity of cultures and the foods that go with them. 

The original recipe for this stew is supposedly from an anthropologist in Arizona, it is said to date to the 1920s to early 30s. Ground beef is cooked in this spicy stew with hominy, potatoes and carrots. Spicy and hearty! Venison or buffalo can be used in place of ground beef. This meal is great served with hot tortillas.

Ingredients

3 pounds ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 pound carrots, diced
3 cups white hominy
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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.

Preparation Time: - 30 minutes
Cooking Time: - 2 hours
Ready In: - 2 hours 30 minutes 

Call us at (602) 843-5100. Check out our website: rawhidetravel.com or email us at flythis@rawhidetravel.com.

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Rawhide Travel and Tours Inc
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
(602) 843-5100
rawhidetravel.com