Green Chile Stew

By Hank Shaw · 150 min

Ingredients

Instructions

1. If using dried corn, put it in a pot of water and bring to a boil first, since it can take a long time to soften.
2. Season the venison well with salt, dust it with the flour and press it in. Heat 2 tablespoons of the lard or oil in a Dutch oven or soup pot over medium-high heat.
3. Brown the meat in batches without letting pieces touch, and move each batch to a bowl. Add another tablespoon of oil late in the process if needed.
4. When all the meat is browned, add the last tablespoon of oil and the onions, and stir well. Cook the onions until nicely browned; the meat and onions together can take 30 minutes or more.
5. Add the garlic and cook for a minute or three. Return the meat and its juices to the pot, then add the cumin, oregano, broth and another quart or two of water. Bring to a simmer and season with salt.
6. If using field corn, move it from its water into the pot now.
7. Add some or all of the green chiles now, and simmer until the meat is mostly tender: about 1 hour for pork, up to 3 hours for old deer or elk.
8. When the meat is nearly tender, add the potatoes and any remaining chiles, plus sweet corn if using. Simmer gently until the potatoes are done, then season with salt and pepper and serve.

Summarized from Hank Shaw's video. Watch it for the details.

More recipes with

GarlicOnionPotatoSweet cornVenison