Nok Qui Vi(Texas Style)

Name: Nok Qui Vi(Texas Style)
Yield: 4 servings
Cuisine: American
Ingredients: 1 onion, chopped; 3 cloves garlic, minced; 3 Tbsp. corn oil; 5 c. chicken stock; 2 c. drained, canned hominy; 2 large carrots, cut into 1-inch lengths; 1 c. turnips, diced; 1 (4 oz.) can green chilies, drained and chopped; 1 tsp. cumin; salt and pepper; 1 to 2 jalapeno peppers, sliced

Eats Now Editorial Team · Meat & Poultry

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Nok Qui Vi(Texas Style) – a delicious recipe with onion, garlic, corn oil, chicken stock, hominy, carrots. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 onion, chopped
3 cloves garlic, minced
3 Tbsp. corn oil
5 c. chicken stock
2 c. drained, canned hominy
2 large carrots, cut into 1-inch lengths
1 c. turnips, diced
1 (4 oz.) can green chilies, drained and chopped
1 tsp. cumin
salt and pepper
1 to 2 jalapeno peppers, sliced

1
Saute onion and garlic in a 4-quart stock pot until onion is soft.
2
Add remaining ingredients, except jalapeno peppers.
3
Bring to boil; cover and simmer gently for 45 minutes.
4
For hotter stew, add peppers when stock comes to a boil.
5
Serve hot with fry bread and honey.
6
Serves 6 to 8.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, chopped, 3 cloves garlic, minced, 3 Tbsp. corn oil, 5 c. chicken stock, and more.

Yes, Nok Qui Vi(Texas Style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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