Hopi Indian Stew With Posole

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1 tablespoon olive oil

1 cup diced peeled sweet potato

1/2 cup diced peeled turnip

1 1/2 cups diced green bell pepper

1 1/2 cups diced red bell pepper

1 cup diced zucchini

1 cup diced yellow squash

1 1/3 cups sliced oyster mushroom caps (about 3 1/2 ounces)

5 cups Corn Stock or 3 (14 1/2-ounce) cans vegetable broth

1 1/2 cups Grilled Corn Kernels

1/2 cup canned white hominy (pozole blanco), drained

1 teaspoon minced fresh thyme

1 teaspoon rubbed sage

1 teaspoon coriander seeds, toasted

1/8 teaspoon pepper

1/4 cup water

1 tablespoon cornstarch

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