The combination of hominy, smokey bacon, onions, mild green chiles and seasonings make this elk green chile stew distinctively mouthwatering delicious.
Ingredients 2 pounds elk roast, cubed 2 tablespoons canola oil + extra if needed 2 slices thick bacon, chopped 3 white onions, chopped 4 cloves garlic, minced 1 (27 ounce) can whole mild green chiles, roughly chopped 1 (30 ounce) can white hominy, drained 32 ounces beef broth 2 tablespoons ground cumin 1 tablespoon oregano 1 bay leaf salt and pepper to taste
Directions Preheat oven 350° F.
Heat a heavy stock pot over medium heat and add oil. Working in batches brown the cubed elk meat, remove and set aside when done. Add bacon to the pot and cook until semi-transparent and a little underdone. Carefully add the hominy and saute until lightly golden and bacon is fully cooked. Remove hominy and bacon leaving bacon grease. Add onions and garlic cooking until onions are soft and translucent, add additional oil if needed. Combine the elk, hominy, chopped green chiles and beef broth back to the pot with the onions. Add the cumin, oregano, salt, pepper and a bay leaf. Cover with a lid and bake for 3-4 hours or until the meat is tender.
Serve with warm corn tortillas and garnish with sour cream, avocado, cilantro and sliced jalapenos.
As a side note, you can also cut thin strips from flour or corn tortillas and then fry them in a small amount of oil. The crispy chips really add a nice finishing touch to each bowl full of stew.
https://www.nevadafoodies.com/mouthwatering-elk-green-chile-stew/
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