Hopi Stew

This recipe is from Foods of the Superstitutions by Don Wells and Jean Groen. All rights reserved. Reprinted by permission.

2 cups green corn shelled from cob
1 cup finely chopped beef or goat
1 cup chopped squash
1 Tbsp. flour
Salt & pepper to taste

Fry meat in lard until brown. Add squash and corn. Put enough water in to cover. When squash is nearly done, add a paste of the flour and a little flour. Stir in and stir well. Cook an additional 5 minutes.