Elk Chile Verde

I think it’s been a few months since I’ve posted any new recipes on Nevada Foodies. We’ve still been cooking here in Nevada, but we’ve been cooking outdoors while we moved into a new home. Now that my life is a little less chaotic, I can get back to keeping this website up to date. So with that out of the way, you should really give this elk chile verde a try. If you don’t have elk meat, you can always substitute venison or antelope.

As a side note, we have a bison hunt scheduled in 2016. I’m thrilled to be able to add an additional category to this website. Fingers crossed as well that Andy and I draw tags again this year! Looking forward to keeping the freezers full with our harvests! Thanks for visiting the website. ~Kristy

Ingredients

• 2lbs elk bottom round cut into 1/2″ inch cubes
• 1 cup flour
• 5 tablespoons canola or vegetable oil
• 4 Large Anaheim pepper
• 1 yellow onion chopped
• 4 cloves garlic chopped
• 1 large shallot
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 32 oz beef broth
• 3 cups water
• 1 – 30 oz can white hominy drained

Condiments: chopped cilantro, sliced avocado and shredded cheddar cheese.

Directions

Heat outdoor grill and roast Anaheim peppers until skin becomes charred. Remove from heat and place in a Ziploc bag for a 30 minutes. When cooled, remove skin, remove seeds and chop. Set aside. (NOTE: wear plastic gloves when removing skin and seeds.)

Heat 2 tablespoons oil in a large skillet over medium-high heat. Dredge cubed elk meat lightly with flour. Add elk to skillet and brown elk on all sides, remove and place on paper towel. Make sure to cook the elk in batches so not to crowd the meat while cooking. You will need to add more oil during cooking.

When you’re done browning all of the elk, quickly clean pot and add remaining oil to the pan. Add chopped onion, shallot and garlic and cook until soft and translucent. Combine the beef broth, water, garlic powder, salt, cumin, chopped green chiles, elk meat and hominy. Stir together and simmer on low heat for 45-60 minutes.

Serve the elk chili verde in a bowl or cup with sliced avocado, chopped cilantro and shredded cheese.