An Indulgent Comfort Food with a Kick –
When combining tender cuts of venison, roasted Chile peppers, a mild essence of corn and salt along with a blend of seasonings, this venison green chile stew will give you comfort and keep you warm this winter with every mouthwatering bite.
Prep Time: 60 minutes
Cooking Time: 2 hours
- 2 pounds venison roast, cut into 1 inch cubes
- 6 Anaheim Chile peppers (substitute 27oz can whole mild green chiles)
- 2 tablespoons canola oil
- 2 slices thick bacon, chopped
- 2 onions, chopped
- 4 cloves garlic, minced
- 25oz white hominy, washed and drained
- 32oz beef broth
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- 1 teaspoon kosher salt
- 1 bay leaf
Heat an outdoor grill and roast Anaheim Chile peppers until skin becomes charred, about 15 minutes. Carefully remove from grill and place in a plastic storage bag for a few minutes. This allows the steam to release making the skin easy to remove. When cooled, remove the stem, outer skin and some of the seeds. Roughly chop and set aside in a bowl.
Heat a heavy stock pot over medium heat and add oil. Working in batches, brown the cubed venison meat, remove and set aside when done. Add the chopped bacon to the pot and cook for 5 minutes. Carefully add the hominy and cook until the hominy turns a rich golden color from the bacon grease. Remove hominy and bacon and set aside. Add onions and garlic cooking until onions are soft and translucent, about 5-7 minutes. Combine the venison, hominy, chopped Anaheim Chile peppers and beef broth back to the pot with the onions. Add the cumin, oregano, salt and a bay leaf stirring gently to combine all ingredients. Cover partially with a lid allowing the steam to release while cooking. Reduce heat to low and simmer for 2 hours or until the meat is tender.
Serve with tortilla chips and garnish with chopped green scallions.