Hopi Corn Stew 7 Native American

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"You could use venison, I put that option, that was probably what they used"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (382.7 g)
  • Calories 603.5
  • Total Fat - 16.6 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 29.6 mg
  • Sodium - 1329.5 mg
  • Total Carbohydrate - 96.9 g
  • Dietary Fiber - 14.5 g
  • Sugars - 1.5 g
  • Protein - 19.5 g
  • Calcium - 43.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 30.1 mg
  • Thiamin - 0.6 mg

Step 1

Heat shortening in a large heavy skillet, add onion and garlic add chopped up roast here or cooked venison.

Step 2

Brown meat lightly and add salt and pepper to taste.

Step 3

Add squash, corn and 2 cups of water; simmer about 30 minutes, or until vegetables are almost tender.

Step 4

In a cup stir together cornmeal and 2 TBSP. water to make a paste.

Step 5

Stir thickener into stew, stir gently about 5 minutes to prevent sticking.

Tips & Variations


No special items needed.

Related

Mia in Germany

I used venison indeed, since we had ground deer meat and I had a lot of zucchini squash from a neighbour, so this was exactly what I was looking for. Easy dish, hearty, tasty, and filling. We loved it, and I'll make it again with ground beef. Thanks for sharing! Made for SWT 2019 / Fusion / for the Traveling Tastebuds

review by:
(31 Jul 2019)

Linky

Very good stew - I used hamburger but will try it sometime with venison. Made for SWT2019

review by:
(30 Jul 2019)