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Add a photoServings: 8
Ingredients
- 2 x Red bell peppers
- 5 x Green anaheim chiles
- 1/4 c. Sunflower oil
- 1 lb Venison, cut into 1 1/2 inch cubes
- 1 x Onion, diced
- 3 x Garlic cloves, finely minced
- 2 x Carrots, sliced
- 3 c. Cooked Indian hominy
- 8 c. Water
- 1 1/2 tsp Salt
- 1 tsp White pepper
- 1 c. Tumbleweed greens, thoroughly cleaned, or possibly curly endive
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 in the venison and cook till the meat is lightly browned, 3 to 5 min. Add in the onion and garlic and saute/fry 2 min more.
- Stir in the carrots, peppers, and chiles and cook 1 minute more. Add in the hominy, water, salt, and pepper and bring the mix ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hrs, stirring occasionally to prevent burning, till the meat is very tender. Just before serving, add in the tumbleweed greens, stir 1 minute and spoon into bowls.*****
- The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted the animals which roamed the mountains, and the women gathered and harvested both wild foods and the foods which they cultivated on the land.
- This recipe is based on a traditional stew which was taught to me by a San Carlos medicine man during one of my visits to his ranch. When I prepare the stew now, I can vividly remember the tapping of his traditional water drum and the songs he chanted in his native Apache tongue. Through his songs, he asked for all people to walk in harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum. I still remember the sincerity and yearning of his songs.
- Depending on what type of produce was available, the ingredients added to the venison varied each time the stew was prepared.
- This recipe includesthe basics of the stew, but you can substitute other vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 8 servings | |
| Calories 188 | |
| Calories from Fat 80 | 43% |
| Total Fat 9.0g | 11% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 587mg | 24% |
| Potassium 126mg | 4% |
| Total Carbs 13.24g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.33g | 2% |
| Protein 13.7g | 22% |
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