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Hopi Corn Stew Arizona recipe from the1920s or 30s. Prep: 30 minutes; Cook: 2 hours; Total: 2 hours 30 minutes. 3 lb. ground beef 2 large onions, diced 2 tbsp. chili powder 6 potatoes, diced 1 lb. carrots, diced 3 cups white hominy 3 (8 oz. ea.) cans whole peeled tomatoes with liquid, chopped 2 (4 oz. ea.) cans chopped green chiles, with juice 3 cups beef broth 1/2 tsp. salt 1/2 tsp. ground black pepper In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and sauté until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender. Serve with hot tortillas or fry bread. Servings: 12.