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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mouthwatering Elk Green Chile Recipe

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This recipe for Mouthwatering Elk Green Chile is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds elk roast, cubed
2 tablespoons canola oil + extra if needed
2 slices thick bacon, chopped
3 white onions, chopped
4 cloves garlic, minced
1 (27 ounce) can whole mild green chiles, roughly chopped
1 (30 ounce) can white hominy, drained
32 ounces beef broth
2 tablespoons ground cumin
1 tablespoon oregano
1 bay leaf
salt and pepper to taste
Directions:
Directions:
Preheat oven 350° F.
Heat a heavy stock pot over medium heat and add oil.
Working in batches brown the cubed elk meat, remove
and set aside when done. Add bacon to the pot and cook
until semi-transparent and a little underdone. Carefully
add the hominy and saute until lightly golden and bacon is
fully cooked. Remove hominy and bacon leaving bacon
grease. Add onions and garlic cooking until onions are soft
and translucent, add additional oil if needed. Combine the
elk, hominy, chopped green chiles and beef broth back to
the pot with the onions. Add the cumin, oregano, salt,
pepper and a bay leaf. Cover with a lid and bake for 3-4
hours or until the meat is tender.
Serve with warm corn tortillas and garnish with sour cream, avocado, cilantro and sliced jalapenos.
As a side note, you can also cut thin strips from flour or
corn tortillas and then fry them in a small amount of oil.
The crispy chips really add a nice finishing touch to each
bowl full of stew.

 

 

 

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