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Noq Qui Vi > Hopi Hominy Stew

lamb, native, stews

2 lb lamb or mutton, stew meat
1 cubes
1 gal can, white hominy
1 handful of green chiles
1 (jalapen~o works well)
1 tablespoon salt

Simmer meat, covered with water to which the salt has been added, in a slow cooker for an hour or two after water reaches simmer temperature, adding liquid as necessary. Add hominy. Cover and simmer for several hours, preferably overnight. Chop chiles finely and reserve. Serve stew with chiles and Hopi frybread on the side. The best meal I ever had was in a restaurant on Second Mesa on the Hopi Reservation, and the following recipes borrowed from _Hopi Cookery_ by Juanita Tiger Kavena come awfully close to duplicating it. Original poster not recorded.

Yield: 1 servings

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