Hopi Corn Stew with Blue Dumplings
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STEW 2 tablespoons bacon drippings 1-1/2 pounds ground goat or beef 1 medium onion, chopped 1 green bell pepper, chopped 1 tablespoon ground red pepper 4 cups corn kernels 1 small zucchini 1 small yellow squash 4 cups water 2 tablespoons whole wheat flour Salt to taste BLUE DUMPLINGS 2 cups blue cornmeal 2 teaspoons baking powder 2 tablespoons bacon drippings 1/2 teaspoon salt 2/3 cup milk FOR THE STEW Heat drippings over medium-high heat in a large stew pot or Dutch oven. Add the meat and sauté until lightly browned. Stir in onion, pepper and ground chili. Sauté until onion is translucent, 3 to 4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30 to 40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time. THE DUMPLINGS In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during last 15 minutes of cooking time.