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AB Recipe: Navajo Stew

What’s the most popular dish on the Adventure Bus Menu? Undoubtedly it is our Navajo Stew  over homemade Fry Bread. It is the most requested recipe, and everyone wants to know when we are going to serve it.  Primarily served on our Southwest tours, it does make an appearance on other tours. We even made it in Alaska!

 

 

 

Here is the recipe:

Navajo Stew with Fry Bread
Ingredients:
1 butternut 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
Shredded Chicken or Turkey, or leave it out if you are Vegan! There is plenty of protein in all those beans!

Fry Bread
Bisquick
Flour
Milk (or water if you need it to be Vegan or Lactose Intolerant)
Oil

We make our stew in a big cast iron dutch oven, but any large pot will do. Some friends have told us they make it in their crockpot!

Here is what you do:

Chop garlic and fry in oil. Add in diced squash and brown. Add in enchilada sauce, beans, hominy, and chicken. Just before serving add in the chopped napolitos. Serve over fry bread.

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.

  

 

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