Bison, Posole, and Green Chile Stew
© By Lois Ellen Frank, Ph.D.
This recipe is my version of a traditional Native American green chile stew. It is delicious, hearty, healthy, and it is easy to make. Perfect for an easy to make meal. I serve it with farm bread but you could serve it with any bread or tortilla.
2 Tablespoons New Mexico Green Chile oil
1 lb. ground bison, or other lean meat
1 large organic onion, diced
3 teaspoons fresh or blackened garlic, finely chopped
1/3 jar El Rancho de Los Garcia’s Green Chile Sauce
2 cups chopped plum canned tomatoes, (no salt added if possible)
3 cups water or corn liquid from cooking the posole corn
5 cups cooked blue corn and white corn posole 2 1/2 cups each (hominy corn)
(1/2 package dried of each)
½ teaspoon azafran (Native American saffron)
¼ teaspoon fresh thyme, (finely chopped)
¼ teaspoon dried Mexican oregano
Salt and pepper to taste
In a soup pot, over medium to high heat, heat 1 Tablespoon of the oil until it is hot but not smoking and then add the ground bison. Brown the meat until it is completely cooked. Remove from pan. Add the second Tablespoon of oil and then add the onion. Sauté the onion for approximately 3-4 minutes until it is clear. Add the garlic and sauté for 1 minute. Add the green chile sauce and cook for another 2 minutes. Add the chopped canned tomatoes and cook for another 2 minutes. Add the water, corn liquid, or broth and the cooked hominy corn and bring to a boil. Reduce heat and simmer on medium for 15 minutes or until all of the ingredients are soft and the flavors have blended together. Add the azafran, fresh thyme, dried Mexican oregano, and stir until all of the herbs are completely mixed. Add the salt and pepper to taste. Serve immediately with your favorite rustic bread.
Serves 6 to 8
NOTE: If you want a spicier stew add ½ jar of the El Rancho de Los Garcia’s Green Chile Sauce