Casserole Recipes: Noq Qui Vi by Recipe Cottage

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	Noq Qui Vi

		Hopi Hominy Stew 2 pounds lamb or mutton, stew meat cubes 1 gallon can, white hominy a handful of green chiles (jalapen~o works well) 1 tbl salt Simmer meat, covered with water to which the salt has been added, in a slow cooker for an hour or two after water reaches simmer temperature, adding liquid as necessary. Add hominy. Cover and simmer for several hours, preferably overnight. Chop chiles finely and reserve. Serve stew with chiles and Hopi frybread on the side. Hopi Frybread 4 cups white all-purpose flour 5 tsp baking powder 1.5 tsp salt 2 to 2.25 cups water shortening as needed Mix flour, baking powder and salt in a big bowl. Gradually stir in water to make a soft dough. Stir until dough is smooth and shiny. Cover bowl with a clean towel and set aside for thirty minutes. Shape dough into 16 balls, about the size of an egg, and roll them on a lightly floured board to 1/2 inch thickness or less. Pour shortening 1.5 inches deep in a heavy frying pan and heat until it is just before the smoking point. Place dough into hot fat, turning with a fork when it has browned on one side until it's golden brown on both sides. Drain on paper