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2 lbs (900 g) mutton (or lamb\/goat), cut into chunks<\/p>\n
2 cups hominy corn (nixtamalized corn, canned or pre-cooked)<\/p>\n
1 medium onion, chopped<\/p>\n
4 cloves garlic, minced<\/p>\n
1 bay leaf<\/p>\n
1 tsp black pepper<\/p>\n
1 tsp salt (or to taste)<\/p>\n
6 cups water or broth<\/p>\n
Optional: oregano, cumin, or chili flakes for extra flavor<\/p>\n
4 cups all-purpose flour<\/p>\n
2 tbsp baking powder<\/p>\n
1 tsp salt<\/p>\n
1 \u00bd cups warm water (or milk)<\/p>\n
Oil for frying (vegetable, canola, or lard)<\/p>\n
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Prepare the Meat<\/strong>: Rinse mutton pieces, trimming excess fat.<\/p>\n Cook Base<\/strong>: In a large pot, add mutton, onion, garlic, bay leaf, salt, pepper, and water\/broth. Bring to a boil.<\/p>\n Simmer<\/strong>: Reduce heat, cover, and simmer for 1.5\u20132 hours until the meat is tender.<\/p>\n Add Corn<\/strong>: Stir in hominy corn. Simmer an additional 30 minutes so flavors blend.<\/p>\n Adjust Seasoning<\/strong>: Taste and adjust with salt, pepper, or spices.<\/p>\n Serve<\/strong>: Hot in a bowl with frybread on the side.<\/p>\n Mix Dough<\/strong>: Combine flour, baking powder, and salt. Gradually add water until a soft dough forms.<\/p>\n Rest<\/strong>: Cover and let rest 30 minutes.<\/p>\n Shape<\/strong>: Divide into balls, flatten each into a disc about \u00bc-inch thick.<\/p>\n Fry<\/strong>: Heat oil in skillet. Fry each disc until golden brown and puffed (about 1\u20132 minutes per side).<\/p>\n Drain<\/strong>: Place on paper towels to remove excess oil.<\/p>\n Place a warm piece of frybread on the side of your bowl of mutton stew.<\/p>\n Some people like to tear frybread<\/strong> and dip it directly into the broth.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For Steamed Corn Mutton Stew: 2 lbs (900 g) mutton (or lamb\/goat), cut into chunks 2 cups hominy corn (nixtamalized corn, canned or pre-cooked) 1 medium onion, chopped 4 cloves garlic, minced 1 bay leaf 1 tsp black pepper 1 tsp salt (or to taste) 6 cups water or broth Optional: oregano, cumin, or […]<\/p>\n","protected":false},"author":1,"featured_media":6836,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor Traditional Frybread :<\/h4>\n
\ud83c\udf7d Serving Suggestion:<\/h2>\n