Recipe Categories
Soup & Stews
Lamb Stew

Granny's Fried Hopi Bread Hominy Stew

2 lb Lamb or mutton, stew meat cubes
1 ga Can, white hominy
Handful of green chiles (jalapeno works well)
1 tb 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 fry bread on the side. 
 

Fried Hopi Bread

2 cups of flour
2 tsp. baking powder
3/4 tsp. salt

1/2 cup of nonfat dry milk
warm water
1 cup of shortening

Combine flour, baking powder, salt and dry milk. Add enough warm water to make a dough softer than biscuit dough. In a heavy skillet, melt shortening and heat to 375 degrees. Divide dough and roll each half to into a ¼ inch thickness. Use a sharp knife to cut into 3 inch pieces. Drop into hot shortening. Turn and cook on both sides until golden brown.