In the Kitchen with Emmett: Hopi Corn Stew

Tasty stew made with hominy. The original recipe is said to be from the 1920s, which would explain the use of canned items. Spicy & hearty! Serve with warm tortillas.


  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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.