In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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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