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Hopi Corn Stew with Blue Dumplings
2 tb Ground goat; or beef
1 md Onion; chopped
1 Green bell pepper; chopped
1 tb New Mexico red pepper; ground
1 c Corn kernels
1 sm Zucchini
1 sm Yellow squash
4 c Water
2 tb Whole wheat flour
Salt; to taste
2 c Blue cornmeal
2 ts Baking powder
2 tb Bacon drippings
1/2 ts Salt
2/3 c Milk
The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time.
The Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking.
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