Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Hopi Indian Stew With Posole
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon olive oil
1 cup sweet potato, peeled, and diced
1/2 cup turnip, peeled, and diced
1 1/2 cup diced green bell pepper
1 1/2 cup diced red bell pepper
1 cup diced zucchini
1 cup diced yellow squash
1 1/3 cup oyster mushroom caps, sliced
43 1/2 ounces vegetable broth
OR
5 cups corn stock
1 1/2 cup grilled corn kernels
1/2 cup white hominy, canned, drained
1 teaspoon minced fresh thyme
1 teaspoon rubbed sage
1 teaspoon coriander seeds, toasted
1/8 teaspoon black pepper
1/4 cup water
1 tablespoon cornstarch
directions
Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip. Saute for 5 minutes or until lightly browned.
Add bell peppers, zucchini and squash. Saute for 3 minutes. Add mushrooms and saute for 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, then reduce heat and simmer for 5 minutes or until slightly thickened, stirring constantly.
added by
SousChefJulie
nutrition data
Nutritional data has not been calculated yet.
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