Hopi Indian Stew with Posole

Ingredients

• 1 teaspoon coriander seeds toasted
• 43.5 ounce corn stock canned
• 1.5 cups grilled corn kernels 
• 1 tablespoon cornstarch 
• 1 teaspoon thyme leaves fresh minced
• 1.5 cups bell pepper diced green
• 0.5 cup hominy white canned drained (pozole blanco)
• 3.5 ounces oyster mushroom caps sliced
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 1.5 cups bell pepper diced red
• 1 teaspoon rubbed sage 
• 1 cup sweet potatoes and into diced peeled
• 0.5 cup turnip diced peeled
• 0.3 cup water 
• 1 cup baby squash diced yellow
• 1 cup zucchini diced

Equipment

• bowl
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add sweet potato and turnip; saut 5 minutes or until lightly browned.
3. Add bell peppers, zucchini, and squash; saut 3 minutes.
4. Add mushrooms; saut 1 minute.
5. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper.
6. 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.