Hopi Indian Stew with Posole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 tablespoon olive oil |
1 cup diced peeled sweet potato |
1/2 cup diced peeled turnip |
1 1/2 cups diced green bell pepper |
1 1/2 cups diced red bell pepper |
1 cup diced zucchini |
1 cup diced yellow squash |
1 1/3 cups sliced oyster mushroom caps (about 3 1/2 ounces) |
5 cups corn stock or 3 (14 1/2-ounce) cans vegetable broth |
1 1/2 cups grilled corn kernels |
1/2 cup canned white hominy (pozole blanco), drained |
1 teaspoon minced fresh thyme |
1 teaspoon rubbed sage |
1 teaspoon coriander seeds, toasted |
1/8 teaspoon pepper |
1/4 cup water |
1 tablespoon cornstarch |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; sauté 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; sauté 3 minutes. Add mushrooms; sauté 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.
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