I made an antelope green chili verde last week and have to say it was AMAZING… but then again, I do love my antelope.
So with rain, wind and cold temperatures slated for Saturday, I decided to stay in and make the slow cooked green chili verde again. But this time using elk bottom round steak. I changed a few things but not too many. I used milder green chilies and used gin instead of tequila. I also finished the dish with a salty crumbly cotija cheese and a dollop of sour cream. I’m pretty positive that venison would taste just as amazing as the elk and antelope did in this recipe! Enjoy~
Ingredients
- 3lbs elk bottom round cut into 1/2″ inch cubes
- 1 1/2 cups flour
- 1 tablespoon garlic powder
- 4-5 tablespoons olive oil
- 3-4 Large Anaheim peppers
- 1 Jalapeno peppers
- 1 – 7oz can mild diced green chiles
- 1 yellow onion chopped
- 4 cloves garlic chopped
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 shot (1.5 oz) Gin
- 3 – 14.5oz cans chicken broth
- 1 – 25oz can white hominy drained
- Cilantro chopped
- Cotija Cheese
- Sour Cream
Directions
Heat barbeque and roast Anaheim peppers and jalapeno until skin becomes charred. Remove from fire and place in a Ziploc bag for a few 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 dutch oven or skillet over medium-high heat. Mix garlic powder and flour in a Ziploc bag. Add elk meat to bag, seal bag and shake being sure to cover all pieces. 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, add remaining oil to the pan. Add onions, garlic and canned mild green chiles and cook until translucent. Add a shot of gin and scrape the chunky bits off of the bottom while stirring onions.
In a large Crock Pot, add elk meat, diced Anaheim peppers, jalapeno pepper, onion mixture, chicken broth, oregano and cumin. Set your Crock Pot to low and cook for 6 hours. During the last hour of cooking, add the hominy and stir.
Serve the elk chili verde in a bowl with a warm flour tortilla, fresh chopped cilantro, cotija cheese and sour cream!
