Best 4 Hopi Corn And Chili Stew Recipes

Embark on a culinary journey to the heart of Native American cuisine with Hopi corn and chili stew, a traditional dish brimming with vibrant flavors and rich cultural heritage. Originating from the Hopi tribe, this stew is a delightful blend of fresh corn, tender hominy, savory chili peppers, and aromatic spices, simmered together to create a hearty and satisfying meal. Discover the authentic flavors of this indigenous dish and explore variations that incorporate different ingredients and cooking techniques, including a vegetarian-friendly version for a plant-based twist. Let your taste buds dance to the rhythm of Native American tradition with this flavorful and comforting Hopi corn and chili stew.

Let's cook with our recipes!

HOPI CORN STEW

Hopi Corn Stew image

Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas. This is my recipe that I've moved from allrecipes.

Provided by Mike Pellerin

Categories Stew

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 lb carrot, diced
3 cups white hominy
3 (8 ounce) cans whole tomatoes, with liquid chopped
2 (4 ounce) cans green chilies, with juice chopped
2 -3 jalapenos
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

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, chilies and jalapenos.
Pour in beef broth.
Season to taste with salt and pepper.
Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.

Nutrition Facts : Calories 408.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 541.4, Carbohydrate 35.5, Fiber 6.4, Sugar 7.2, Protein 26.3

CHILI STEW

Chili Stew image

This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (16 ounces each) hot chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1/2 teaspoon salt

Steps:

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges

HOPI CORN STEW

Hopi Corn Stew image

Recipe by Elaya K Tsosie "This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. About the water.. read the recipe you need the 2 cups and the 2 tbsp both

Provided by drhousespcatcher

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup roast beef or 1 cup ground beef, chopped
1 tablespoon shortening
salt and pepper
2 cups fresh corn, cut from cobs
1 cup zucchini, cubed
2 cups water
2 tablespoons water
2 tablespoons cornmeal

Steps:

Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste.
Add squash, corn and 2 cups water.
Simmer about 30 minutes, or until vegetables are almost tender.
In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking.

Nutrition Facts : Calories 113.3, Fat 4.3, SaturatedFat 1, Sodium 18.5, Carbohydrate 18.6, Fiber 2.7, Sugar 3, Protein 3.2

HOPI CORN AND CHILI STEW

HOPI CORN AND CHILI STEW image

Categories Vegetable Vegan

Yield 8 people

Number Of Ingredients 11

Ingredients

1 ½ cups vegetable broth
1 onion, chopped
3 large, dried red chile peppers, crushed or ground (such as mild New Mexico chiles), or 1 ancho chile or chile negro, crushed
3 small russet potatoes, chopped
3 carrots, chopped
2 ears corn, kernels removed from cob
1 (4-ounce) can diced green chiles
6 tomatoes, chopped
¼ teaspoon black pepper
¼ teaspoon kosher or sea salt, or to taste
2 cups cooked or canned pinto beans

Steps:

In a large saucepan, bring the broth to a low simmer. Add all other ingredients to the pot, and simmer for 15 minutes, until potatoes are soft.

Tips:

Use fresh ingredients: Fresh corn and chili peppers will give your stew the best flavor.
Roast the corn and chili peppers: Roasting the corn and chili peppers will add a smoky flavor to the stew.
Use a variety of beans: A variety of beans will give your stew a more complex flavor.
Season the stew well: Season the stew with salt, pepper, and other spices to taste.
Let the stew simmer for a long time: Simmering the stew for a long time will allow the flavors to meld together.
Serve the stew with toppings: Serve the stew with toppings such as sour cream, cheese, or avocado.

Conclusion:

Hopi corn and chili stew is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting meal, give this stew a try. You won't be disappointed!