Navajo Mutton and Hominy Stew: A Slow-Simmered Recipe

Navajo mutton and hominy stew is a hearty, gently simmered dish of tender sheep meat, corn hominy, and a savory broth, often seasoned with onion and chile. Versions vary from cook to cook; this practical stovetop recipe builds flavor by browning the mutton first, then giving it time to soften before adding the hominy.

Ingredients

2½ lb (1.13 kg) boneless mutton shoulder, cut into 1½-inch (4 cm) pieces
1½ tsp fine salt (about 9 g), plus more to taste
½ tsp ground black pepper (about 1 g)
2 tbsp (30 ml) neutral cooking oil, such as canola oil
1 large yellow onion, about 10 oz (280 g), chopped
3 garlic cloves, finely chopped
1 mild green chile, seeded and chopped, or ½ tsp ground red chile (optional)
8 cups (1.9 L) low-sodium beef or chicken broth, or water; use a little more if needed to keep the meat mostly covered
2 bay leaves
1 tsp dried oregano (about 1 g)
2 cans white hominy, 25 oz (709 g) each, drained and rinsed; the drained amount is about 3½ cups (about 600 g), depending on the brand
2 tbsp (8 g) chopped fresh cilantro, for serving (optional)
1 lime, cut into wedges, for serving (optional)

Instructions

Prepare the mutton. Pat the meat dry with paper towels so it browns rather than steams. Season it on all sides with the salt and black pepper. Chop the onion and garlic, and prepare the chile if using. If the pieces are uneven, cut the largest ones down to roughly the same size so they finish cooking at a similar pace.
Brown the meat. Heat the oil in a heavy 6- to 8-quart (5.7- to 7.6-liter) Dutch oven or soup pot over medium-high heat. Working in batches, add the mutton in a single layer and brown it for about 3 to 4 minutes per side, turning as needed. This should take about 15 minutes total. Avoid crowding the pot: too much meat at once releases moisture and prevents good browning. Transfer browned pieces to a plate as you go.
Soften the aromatics. Reduce the heat to medium. Add the onion to the same pot and cook for 5 minutes, stirring and scraping up the browned bits. Add the garlic and optional fresh chile and stir for 30 seconds, just until fragrant. If the pot looks dry, add a tablespoon of water rather than more oil.
Simmer the mutton until tender. Return the meat and any juices on the plate to the pot. Pour in the broth or water, then add the bay leaves and oregano. The liquid should mostly cover the meat; add up to 1 cup (240 ml) extra water if necessary. Bring it just to a boil, then lower the heat so the surface barely bubbles. Cover with the lid slightly ajar and simmer gently for 2 hours and 15 minutes, stirring every 30 minutes. A hard boil can make meat fibers tighten and can cause more liquid to evaporate, so adjust the heat if the bubbling becomes vigorous. Check that the thickest piece reaches at least 145°F (63°C) on a food thermometer; the USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C) followed by a 3-minute rest. Mutton is sheep meat, and the long simmer is also what makes shoulder pleasantly tender. If it is still chewy, keep simmering in 15-minute increments until a fork slips in easily.
Add the hominy. Stir in the drained, rinsed hominy and simmer uncovered for 20 minutes. Stir occasionally and check the liquid level. The hominy should be hot and tender, and the broth should taste full and savory. For a thicker stew, gently mash a few hominy kernels against the side of the pot and stir them back in. For a brothier result, add hot water in small splashes.
Finish and serve. Remove and discard the bay leaves. Taste the broth and add salt or pepper if needed. Take the pot off the heat and let the stew stand for 3 minutes before serving. Ladle mutton, hominy, and broth into warm bowls; add cilantro or a squeeze of lime at the table if you like.

Tips

Choose a slow-cooking cut. Shoulder is a good option because its connective tissue softens during a long, gentle simmer. Leg meat can work, but it is leaner and may become less succulent if cooked much longer than necessary. If your butcher sells bone-in shoulder, use about 3 lb (1.36 kg), then remove the bones before serving; the bones add flavor, but reduce the amount of meat in each bowl.
Keep the simmer calm. A few small bubbles are enough. If the pot boils hard, lower the heat and check that the lid is not trapping too much heat. Start checking tenderness near the end of the stated simmer time, since mutton can vary in age and firmness.
Rinse canned hominy. Draining and rinsing removes some of the canning liquid and lets you control the broth’s saltiness. If your broth is already salty, begin with less added salt and adjust only after the hominy has simmered in the stew.
Plan ahead for dried hominy. Dried nixtamalized hominy is a traditional-style option, but it needs soaking and a separate, longer cooking time. Soak it according to its package directions, cook it until tender in fresh water, and add it to the finished mutton stew for the final 20 minutes. Do not add unsoaked dried kernels as though they were canned; they need substantially more time and liquid.

Serving Suggestions

Serve the stew hot in deep bowls, with plenty of broth and a good share of mutton and hominy in each portion. Warm flour tortillas, fry bread, or a simple piece of crusty bread can be served alongside to help catch the broth; these are serving options rather than required parts of the stew. A small dish of chopped chile, lime wedges, or cilantro lets diners season their own bowls without changing the base pot.

For a fuller meal, add a crisp cabbage salad or sliced tomatoes when they are in season. The stew is substantial, so a lightly dressed side with a little acidity works especially well. If serving a group, keep the pot covered over very low heat only briefly, and avoid letting it boil while people are being served. Provide a ladle and let guests choose more broth or more hominy as they prefer.

Variations

Use lamb instead of mutton. Lamb shoulder is a convenient substitute and cooks in the same way, though it may become tender sooner. Begin checking it before the full 2-hour-and-15-minute simmer is up; the meat, not the clock, determines when it is ready. The flavor will usually be milder than that of mature mutton.

Make the chile more prominent. Add a little more fresh green chile or a pinch of ground red chile with the garlic. Chile heat and local preferences vary, so start modestly and offer extra at the table. A mild chile brings vegetal flavor without making the whole pot hot.

Use water for a simpler broth. Broth gives the stew a rounder, more savory base, but water works well because the browned mutton, onion, and slow simmer contribute flavor. If using water, taste carefully at the end and adjust salt gradually. You can also replace up to 2 cups (480 ml) of the broth with water if a packaged broth tastes too strong.

Adjust the consistency. Keep the lid partly open and simmer a few extra minutes if you prefer a more concentrated broth. For a soupier bowl, stir in hot water. These adjustments are easiest after the hominy has softened, when you can judge the final texture and seasoning.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide a large pot among shallow, covered containers so it cools more quickly, and store the stew in the refrigerator for 3 to 4 days. The hominy will continue to absorb some broth as it sits, so the chilled stew may be thicker than it was on the first day.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Heat until the stew reaches 165°F (74°C), checking with a food thermometer. It can also be reheated in a microwave-safe covered bowl; stir partway through and check the temperature in more than one spot. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not leave the stew to thaw on the counter.

Frequently Asked Questions

What is hominy, and is it the same as corn?
Hominy is dried field corn that has been treated to remove the hull and soften the kernel, then commonly cooked or canned. Its plump, pleasantly chewy texture is different from sweet corn. Look for canned white or yellow hominy in the canned-vegetable or Latin American foods aisle.

Can I make this with canned hominy?
Yes. Canned hominy is the convenient choice for this recipe: drain and rinse it, then add it near the end so it warms through and takes on the broth’s flavor without becoming mushy. Two 25-ounce cans provide a generous amount for six servings.

Can I use dried hominy instead?
Yes, but it needs advance preparation. Follow the package directions for soaking and cooking it separately until tender, since dried kernels vary and take far longer than canned hominy. Then add the cooked kernels to the stew for the final 20 minutes. If you put dry kernels straight into the pot, they may remain firm while absorbing too much of the stew’s liquid.

Why is my mutton still tough?
It usually needs more time at a gentle simmer. Shoulder can vary, and some mutton takes 15 to 30 minutes longer than the recipe’s typical timing. Keep the liquid at a quiet simmer and test a piece with a fork every 15 minutes; avoid trying to speed things up with a rolling boil.

Can I make the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The flavors settle as it rests, and the broth may thicken because the hominy absorbs liquid. Add a little water or broth while reheating to bring it back to the consistency you want.

Is this a single definitive Navajo recipe?
No. Mutton and hominy stew has household and regional variations, including differences in chile, broth, and the type of hominy used. This version offers a clear stovetop method with widely available ingredients, rather than claiming to represent every Diné cook’s approach.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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