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Hopi Hominy Stew

2 pounds lamb or mutton, stew meat cubes
1 gallon can, white hominy
a handful of green chiles (jalapen~o works well)
1 tbl 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.


Hopi Frybread

4 cups white all-purpose flour
5 tsp baking powder
1.5 tsp salt
2 to 2.25 cups water
shortening as needed

Mix flour, baking powder and salt in a big bowl. Gradually stir in
water to make a soft dough. Stir until dough is smooth and shiny.
Cover bowl with a clean towel and set aside for thirty minutes.
Shape dough into 16 balls, about the size of an egg, and roll them
on a lightly floured board to 1/2 inch thickness or less. Pour
shortening 1.5 inches deep in a heavy frying pan and heat until it
is just before the smoking point. Place dough into hot fat, turning
with a fork when it has browned on one side until it's golden brown
on both sides. Drain on paper

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