Hopi Indian Stew with Posole

Cooking Light
10 servings (serving size: 1 cup)


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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)
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


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.

Created date

March 2004

Nutritional Information

Calories 92
Caloriesfromfat 27 %
Fat 2.8 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 2.4 g
Carbohydrate 16.4 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 754 mg
Calcium 17 mg