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Today's Case:

Hopi Corn Stew

Hopi Corn Stew
	 
Arizona recipe from the1920s or 30s. 
Prep: 30 minutes; Cook: 2 hours; Total: 2 hours 30 minutes.

3 lb. ground beef
2 large onions, diced
2 tbsp. chili powder
6 potatoes, diced
1 lb. carrots, diced
3 cups white hominy
3 (8 oz. ea.) cans whole peeled tomatoes with liquid, chopped
2 (4 oz. ea.) cans chopped green chiles, with juice
3 cups beef broth
1/2 tsp. salt
1/2 tsp. ground black pepper

In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, 
and sauté until soft and translucent. Season with chili powder, and cook for about 
2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. 
Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until 
potatoes and carrots are tender. Serve with hot tortillas or fry bread.
Servings: 12.