VEGAN - Hopi Indian Stew with Posole

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* Exported from MasterCook *

 

Hopi Indian Stew With Posole

 

Recipe By : Cooking Light YEAR: 1996 ISSUE: March PAGE: 166

Serving Size : 10 Preparation Time :0:00

Categories : Vegetable

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 oyster mushroom caps -- sliced

43 1/2 ounces vegetable broth

or

5 cups Corn Stock

1 1/2 cups Grilled Corn Kernels

1/2 cup white homin, canned -- 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;

saute 5 minutes or until lightly browned. Add bell peppers, zucchini, and

squash; saute 3 minutes. Add mushrooms; saute 1 minute. Add vegetable broth,

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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NOTES : " In Native American camps, there were two cooking processes: Open

roasting on a spit and stewing. I applied the stewing method to vegetables; it

just seemed a natural process. At the same time, I wanted to make a stew that

was intriguing enough for people living in the '90s. " Yield: 10 servings

(serving size: 1 cup).

 

Nutr. Assoc. : 0 5212 5368 0 0 5663 5654 4321 0 0 0 2873 3702 0 1302 415 0

0 0