Indian Corn Stew Recipes

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. This is my recipe that I've moved from allrecipes.

Provided by Mike Pellerin

Categories Stew

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 12

Hopi Corn Stew image

Steps:

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, chilies and jalapenos.
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 : Calories 408.5, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 541.4, Carbohydrate 35.5, Fiber 6.4, Sugar 7.2, Protein 26.3

Ingredients

3 lbs ground beef
2 large onions, diced
2 tablespoons chili powder
6 potatoes, diced
1 lb carrot, diced
3 cups white hominy
3 (8 ounce) cans whole tomatoes, with liquid chopped
2 (4 ounce) cans green chilies, with juice chopped
2 -3 jalapenos
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

INDIAN CORN STEW

Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!

Provided by Jellyqueen

Categories Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

Indian Corn Stew image

Steps:

Place butter in large sauce pan and begin to melt.
Add onions and peppers and cooking until tender.
Add ground beef and cook until browned.
Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
Cover and simmer 45 minutes.
Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

Ingredients

1 medium onion, chopped
1 medium bell pepper, chopped
2 tablespoons butter
1 lb ground beef
2 1/2 cups whole kernel corn (can be frozen, canned or fresh)
1 (10 ounce) can tomato soup
2 teaspoons sugar
1 1/2 teaspoons salt, to taste
1 tablespoon Worcestershire sauce
fresh cracked pepper

MOHAWK INDIAN CORN SOUP

On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.

Provided by Mohawk

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

Mohawk Indian Corn Soup image

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g

Ingredients

1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

THREE SISTERS STEW

Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.

Provided by Sam Sifton

Categories dinner, lunch, soups and stews, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 15

Three Sisters Stew image

Steps:

Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

1 pound trimmed pork loin, cut into 1-inch cubes
1 teaspoon ground cumin
Kosher salt, as needed
Black pepper, as needed
2 tablespoons neutral oil, such as canola
1 large yellow onion, diced
3 garlic cloves, minced
4 cups turkey or chicken stock, preferably homemade or low-sodium
1 medium yellow squash, diced
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 (14 1/2-ounce) can chopped tomatoes
2 cups fresh or frozen corn kernels
1 (4-ounce) can roasted green chiles (1/2 cup)
1/2 bunch fresh cilantro, roughly chopped

INDIAN CORN STEW

Family and farm hand favorite stew - fresh ingredients in summer, canned goods in winter, little changes allow us to use it almost weekly. Add a little more tomato juice, for the cracker soaker bunch. Add small chopped fresh potatoes and simmer a little longer for the full meal deal. For cooking in the crock pot I start...

Provided by Donna Slaton

Categories Other Soups

Time 2h15m

Number Of Ingredients 10

Indian Corn Stew image

Steps:

1. Brown ground beef in skillet, drain. Pour off most of grease, saute chopped peppers and onions, drain and pat with paper towel. I pat dry the ground beef too. Add garlic or not as your family likes. Put in pot with juice and vegetables. Add sugar and Worchestershire sauce. Simmer on stove top 1.5 to 2 hours. Ready to eat sooner if using canned veggies.
2. Crock pot version: Pour tomato juice, diced tomatoes and drained canned corn into 6 quart crock pot. Add beef, peppers and onions that are cooked. Add flavorings to taste. Add 1 cup chopped small potato pieces or 1 cup elbow pasta for a different taste. Experiment with flavored diced tomato products for variety.

Ingredients

2 lb ground beef, cooked, crumbled and drained
1 medium onion, chopped
1 medium green pepper, chopped
1 tsp garlic powder, more or less to taste
2 tsp salt, sprinkle on meat cooking or into soup before simmer
1 can(s) tomato juice quart or larger
2 can(s) tomatoes, canned and chopped, with liquid
2 c corn kernels, fresh or 2 cans whole kernel drained
2 Tbsp worcestershire sauce
2 Tbsp sugar

GRANDMA'S CORN STEW

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 8

Grandma's Corn Stew image

Steps:

In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts :

Ingredients

1 pound ground beef
1 medium onion, chopped
1/3 cup chopped green pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1-1/2 teaspoons salt

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Indian Corn Stew Recipes

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. This is my recipe that I've moved from allrecipes.

INDIAN CORN STEW

Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!

MOHAWK INDIAN CORN SOUP

THREE SISTERS STEW

INDIAN CORN STEW

GRANDMA'S CORN STEW

This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania

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