Hopi Corn Stew 7 Native American
Recipe: #18583
April 22, 2015
Categories: Roast Beef, Rump Roast, Native American, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Beef Dinner, more
"You could use venison, I put that option, that was probably what they used"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
You'll Also Love
