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Hopi Indian Stew with Posole

Yield 10 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.