Directions:
- Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
- Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
- Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
- Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
- Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
- Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.57 Kcal (1623 kJ) | ||
| Calories from fat | 142.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Cholesterol | 16.33mg | 5% | |
| Sodium | 1388.05mg | 58% | |
| Potassium | 184.68mg | 4% | |
| Total Carbs | 32.77g | 11% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 22.35g | 45% | |
| Vitamin C | 50.9mg | 85% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 23.9mg | 133% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 52.6 Kcal (220 kJ) | ||
| Calories from fat | 19.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 24% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 5% | |
| Sodium | 188.39mg | 58% | |
| Potassium | 25.07mg | 4% | |
| Total Carbs | 4.45g | 11% | |
| Sugars | 0.8g | 24% | |
| Dietary Fiber | 0.74g | 22% | |
| Protein | 3.03g | 45% | |
| Vitamin C | 6.9mg | 85% | |
| Vitamin A | 0.2mg | 48% | |
| Iron | 3.2mg | 133% | |
| Calcium | 10.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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