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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
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A yummy stew made by my gf's family on the rez in AZ :) its really yummy Ingredients:
2 red bell peppers |
2 carrots, sliced |
5 green anaheim chilies |
3 cups cooked indian hominy |
1/4 cup sunflower oil |
8 cups water |
1 lb venison, cut into 1 1/2 inch |
1 1/2 teaspoons salt |
1 onion, diced |
1 teaspoon white pepper |
3 garlic cloves, finely |
1 cup tumbleweed greens |
Directions:
1. Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
2. 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.
3. Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
4. Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
5. 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.
6. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.
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