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Hopi Corn Stew with Blue Dumplings
Hopi Corn Stew with Blue Dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Stews, Vegetables, Corn
Ingredients List
- STEW
- 2 tb Ground goat; or beef
- 1 md Onion; chopped
- 1 Green bell pepper; chopped
- 1 tb New Mexico red pepper;
- -ground
- 1 c Corn kernels
- 1 sm Zucchini
- 1 sm Yellow squash
- 4 c Water
- 2 tb Whole wheat flour
- Salt; to taste
- BLUE DUMPLINGS
- 2 c Blue cornmeal
- 2 ts Baking powder
- 2 tb Bacon drippings
- 1/2 ts Salt
- 2/3 c Milk
Directions
The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch
oven. Add the meat and saute until lightly browned. Stir in onion, pepper
and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in
corn, zucchini and squash and add enough water to cover. Bring to a boil
and reduce heat to medium-low and simmer 30-40 minutes, until meat and
vegetables are tender. In a small bowl, combine flour and 2 tablespoons
broth from the stew. Whisk back into the stew and simmer until thickened.
Add Blue Dumplings to the stew during the last 15 minutes of cooking time.
oven. Add the meat and saute until lightly browned. Stir in onion, pepper
and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in
corn, zucchini and squash and add enough water to cover. Bring to a boil
and reduce heat to medium-low and simmer 30-40 minutes, until meat and
vegetables are tender. In a small bowl, combine flour and 2 tablespoons
broth from the stew. Whisk back into the stew and simmer until thickened.
Add Blue Dumplings to the stew during the last 15 minutes of cooking time.
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