Green Chile Potato Hominy Bison Stew

I have been promising folks that I will put this recipe on the website so I’m finally doing it. The green chiles in this recipe add a nice warmth. Use mild for a subtle heat and hot chiles for a spicier version. I originally wrote this recipe for simmering on the stove or cooking in a slow cooker but I’ve been making it a lot in the pressure cooker. If you want to go that route, simply add everything to your pressure cooker and cook at high pressure for 40 minutes. Also, if you have access to it, I love using dried bee balm leaves as a substitute for oregano because it grows wild but also is used in many gardens across North America. 

Green Chile Potato Hominy Bison Stew

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Cook Time 3 hours hrs

Servings: 6

Ingredients Method

Ingredients

  

• 1 ½ lbs stew-cut bison or bison roast any lean red meat like venison, elk, or grass fed beef will work
• 1 Tbsp tallow or avocado oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 lb potatoes peeled and cut into 1 ½ inch cubes)
• 2 cups cooked hominy white or yellow
• 3 cups stock bison, beef, or vegetable
• 2 cups water adjust as needed
• 2 cans green chiles chopped (mild or hot to taste)
• 1 tsp dried oregano
• 1 tsp salt plus more to taste
• ½ tsp black pepper

Method

 

1. Heat oil/tallow in a heavy pot. Add bison and brown well on all sides, seasoning lightly with salt.
2. Stir in onion and cook until soft, 5–7 minutes. Add garlic and cook 1 minute more.
3. Add green chiles, oregano, stock, and water.
4. Bring to a gentle boil. Cover and simmer 1-2 hours, until meat is tender.
5. Add potato chunks and hominy. Continue to simmer 30–40 minutes, until potatoes are soft and broth thickens.
6. Add salt and pepper to taste. If you want it looser, add a splash more water or stock.