Hopi Indian Stew
Recipe by Brian Johnson
Hopi Indians often used corn in there recipes and this one is no different, this Hopi Indian
recipe is rich with many vegetables and flavored with several herbs including sage.
2 teaspoons olive oil
2 tablespoons minced garlic
2 cups diced red onion (3/4 in. dice)
2 cups diced jewel yams (3/4 in. dice)
1 cup diced turnip (3/4 in. dice)
1 1/2 cup diced green pepper (3/4 in. dice)
2 cups diced sweet red bell pepper (3/4 in. dice)
1 cup diced zucchini (3/4 in. dice)
1 cup diced yellow squash (3/4 in. dice)
1 1/2 cup shitaki or oyster mushrooms (3/4 in. dice)
1 1/2 cup small button mushrooms
1 1/2 cup diced carrots (3/4 in. dice)
8 cups corn stock (recipe below)
2 cups fresh grilled corn kernels
1 tablespoon fresh ground black pepper
1/2 cup corn starch
2 tablespoons ground sage (dry)
1 tablespoon whole thyme leafs (dry)
Season the fresh corn with salt and pepper, spray with a non stick cooking spray (Pam olive oil is good) and
grill corn until corn begins to char slightly. Cut the kernels from the cob and reserve.
Take the left over corn cobs, cut in half and place them in a stock pot with 12 cups of water.
Add 1 teaspoon of salt and cook over a medium flame for 2 hours. Strain the corn stock and reserve.
While the corn stock is cooking dice all the vegetables (3/4 in.) Heat a large soup or stock pot over a medium high
flame adding the olive oil. Once the oil is heated add the jewel yams, turnips, carrots, red onion and minced garlic
and saute for 5 minutes. Add the yellow squash, zucchini, mushrooms, bell peppers, thyme, sage, ground black pepper
and continue to cook for another 5 minutes stirring often. Add 7 cups of the corn stock reserving one cup.
Bring the stew to a boil, while the stew is cooking mix the corn starch and last cup of corn stock together.
Once the stew is boiling slowly add the corn starch mixture.
Reduce heat to a low simmer add the reserved corn and cook another 5 minutes.
Taste and adjust seasoning as need with salt and pepper.