Hopi Corn Stew


Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas.

Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
12 servings


  • 3 pounds ground beef

  • 2 large onions, diced

  • 2 tablespoons chili powder

  • 6 potatoes, diced

  • 1 pound carrots, diced

  • 3 cups white hominy

  • 3 (8 ounce) cans whole peeled tomatoes with liquid, chopped

  • 2 (4 ounce) cans chopped green chiles, with juice

  • 3 cups beef broth

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute 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.

Nutrition Facts (per serving)

511 Calories
31g Fat
34g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 511
% Daily Value *
Total Fat 31g 40%
Saturated Fat 13g 63%
Cholesterol 97mg 32%
Sodium 804mg 35%
Total Carbohydrate 34g 13%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 24g
Vitamin C 44mg 219%
Calcium 71mg 5%
Iron 4mg 23%
Potassium 1068mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.