This recipe comes from Santa Clara Pueblo from the Joseph Lonewolf
family.
10 pounds stew beef
2 gallons water
2 tablespoons salt
5 pounds potatoes
2 cups red chile powder
½ cup blue cornmeal
Cut meat in 1-inch cubes. Cover with water and bring to a boil in a
large kettle. Reduce heat to simmer and cook, covered, for about 4
hours. Meanwhile, peel and cube potatoes. Add potatoes and salt and cook
for 1½ hours. Measure red chile powder and cornmeal into bowl with
enough cold water to make a paste. Stir slowly into stew. Mix in well,
to thicken broth. Simmer for a half hour, then keep warm. Theresa
Lonewolf figures on serving about 75 people on a feast day, but of
course not everyone eats a lot of any one dish. If this were the main
dish at a picnic or supper, it might serve 25 to 35 persons.