Hopi Indian Stew With Posole

• 1 tablespoon olive oil
• 1 cup diced peeled sweet potato
• 1/2 cup diced peeled turnip
• 1 1/2 cups diced green bell pepper
• 1 1/2 cups diced red bell pepper
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 1/3 cups sliced oyster mushroom caps (about 3 1/2 ounces)
• 1/2 cup canned white hominy (pozole blanco), drained
• 1 teaspoon minced fresh thyme
• 1 teaspoon rubbed sage
• 1 teaspoon coriander seeds, toasted
• 1/8 teaspoon pepper
• 1/4 cup water
• 1 tablespoon cornstarch

1. Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; saute 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; saute 3 minutes. Add mushrooms; saute 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.

olive oil, peeled sweet potato, green bell pepper, red bell pepper, zucchini, yellow squash, oyster mushroom, white hominy, thyme, sage, coriander seeds, pepper, water, cornstarch

Taken from www.myrecipes.com/recipe/hopi-indian-stew-with-posole (may not work)