Hopi Indian Stew with Posole

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 27%
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.4g
  • Carbohydrate: 16.4g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 754mg
  • Calcium: 17mg

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

Preparation

  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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