Navajo Stew with Fry Bread
1 butter nut squash diced
3-4 cloves garlic
3-4 cans various beans, drained. (red, white, black, pinto, kidney, black-eye pea,)
1 jar napolitos
1 can hominy
1 can green enchilada sauce
1 can tomatillo sauce
Turkey or Chicken
Cook turkey/chicken and cut into bite sized pieces. Chop garlic and fry in oil. Add in diced squash and brown. Add in enchilada sauce, beans, tomatillo sauce, hominy, and chicken. Just before serving add in the chopped napolitos. Serve over fry bread.
Mix flour and bisquick in a 2 -1 ratio. Add milk until a dough like mixture forms. Roll into 4 inch x 1/4 inch thick and deep fry in 2 inches of hot oil. until golden.
Serve the stew on top of the fry bread. Spice it up with ground pepper and jalapeno tabasco sauce.
This a favorite on Adventure Bus tours. People love it for its unique ingredients like hominy and cactus. We usually serve it on our Grand Canyon and the Wild West tour at Grand Canyon or Lake Powell. When guests return on a different trip, we are always prepared to make it, as we know they will demand it!