Hopi Corn and Chili Stew

Prep: 20 minutes Cook: 20 minutes


By Jason Wyrick


  • 1 onion, chopped
  • 1 1/2 cups vegetable broth
  • 3 carrots, chopped
  • 3 Yukon gold potatoes, cubed
  • 2 ears corn
  • 6 tomatoes, chopped
  • 15 ounce can pinto beans, drained and rinsed
  • 1/4 cup green chilies, diced
  • 3 large dried New Mexico mild chili peppers, crushed or ground
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • fresh cilantro, chopped (optional)


Place the onion in a large non-stick pot and saute over medium high heat, stirring occasionally, until browned. Remove corn kernels from cobs. Add vegetable broth to the pot and bring to a boil. Add corn kernels and all the rest of the ingredients. Cover and simmer for 15 minutes, until all vegetables are tender. Garnish with some fresh chopped cilantro before serving, if desired.