Hopi Indian Stew with Posole

Name: Hopi Indian Stew with Posole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Indian, Asian
Ingredients: 1 teaspoon coriander seeds, toasted; 1 kilograms cups Corn Stock or 3 vegetable broth; 355 milliliters Grilled Corn Kernels; 1 Tbsp cornstarch; 1 teaspoon minced fresh thyme; 355 milliliters diced green bell pepper; 118 milliliters canned white hominy (pozole blanco), drained; 99 grams 1/3 cups sliced oyster mushroom caps (about; 1 Tbsp olive oil; 0 teaspoons pepper; 355 milliliters diced red bell pepper; 1 teaspoon rubbed sage; 237 milliliters diced peeled sweet potato; 118 milliliters diced peeled turnip; 59 milliliters water; 237 milliliters diced yellow squash; 237 milliliters diced zucchini

Hopi Indian Stew with Posole might be just the soup you are searching for. One portion of this dish contains approximately 6g of protein, 4g of fat, and a total of 192 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a gluten free and vegan diet. It will be a hit at your Autumn event. This recipe is typical of Indian cuisine. A mixture of zucchini, cornstarch, squash, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add sweet potato and turnip; saut 5 minutes or until lightly browned.

Ingredients you will need

Sweet Potato

Turnip

Add bell peppers, zucchini, and squash; saut 3 minutes.

Ingredients you will need

Bell Pepper

Zucchini

Squash

Add mushrooms; saut 1 minute.

Ingredients you will need

Mushrooms

Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper.

Ingredients you will need

Whole Coriander Seeds

Corn

Hominy

Pepper

Stock

Thyme

Sage

Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.

Ingredients you will need

Corn Starch

Water

Stew

Equipment you will use

Bowl

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

1teaspoon

coriander seeds, toasted 1kilograms

cups Corn Stock or 3 vegetable broth 355milliliters

Grilled Corn Kernels 1Tbsp

cornstarch 1teaspoon

minced fresh thyme 355milliliters

diced green bell pepper 118milliliters

canned white hominy (pozole blanco), drained 99grams

1/3 cups sliced oyster mushroom caps (about 1Tbsp

olive oil 0teaspoons

pepper 355milliliters

diced red bell pepper 1teaspoon

rubbed sage 237milliliters

diced peeled sweet potato 118milliliters

diced peeled turnip 59milliliters

water 237milliliters

diced yellow squash 237milliliters

diced zucchini

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.