Print

Green Chile Venison Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful Green Chile Stew featuring tender venison or beef, roasted green chiles, Yukon gold potatoes, and optional dried field corn simmered to perfection in a rich broth with aromatic spices. This traditional Southwestern stew offers a warming, comforting meal perfect for cool days.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings
  • Category: Soup / Stew
  • Method: Stovetop
  • Cuisine: Southwestern American

Ingredients

Main Ingredients

  • 1 cup dried field corn (chicos) (optional)
  • 1/4 cup vegetable oil or lard, divided
  • 2 to 3 pounds venison stew meat (or beef or pork)
  • Salt, to taste
  • 1/2 cup flour
  • 2 cups chopped white or yellow onions
  • 4 cloves garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon Mexican oregano (optional)
  • 1 quart venison or beef broth
  • 1 pound roasted, seeded green chiles, chopped
  • 1 1/2 pounds Yukon gold potatoes, cut in chunks
  • Black pepper, to taste
  • Hot sauce, to taste

Instructions

  1. Soften Field Corn: If using dried field corn, place it in a pot with water and bring to a boil to start softening it. This step should be done first, as it takes a long time for the corn to become tender.
  2. Prepare the Meat: Season the venison with salt, then coat it evenly with flour, pressing the flour onto the surface. This will help develop a nice crust when browning.
  3. Brown the Meat: Heat 2 tablespoons of the oil or lard in a Dutch oven or heavy soup pot over medium-high heat. Brown the meat in batches, making sure pieces do not touch and allowing each to brown well. Transfer browned meat to a bowl, adding another tablespoon of oil if necessary during this process.
  4. Sauté the Onions: Add the remaining tablespoon of oil to the pot and stir in the chopped onions. Sauté until the onions are nicely browned, using their moisture to deglaze the pot and loosen browned bits. This process, along with browning the meat, can take 30 minutes or more.
  5. Add Garlic and Combine Ingredients: Stir in the chopped garlic and cook for 1-3 minutes. Return the browned meat along with any juices from the bowl back into the pot. Add cumin, optional oregano, broth, and an additional quart or two of water. Stir well and bring the stew to a simmer. Add salt to taste. If using field corn, transfer it now from the boiling water to the stew pot.
  6. Add Green Chiles and Simmer: For a subtle chile flavor, add the green chiles now or stagger additions as preferred. Simmer gently until the meat is mostly tender, ranging from 1 hour (for pork) up to 3 hours (for older venison or elk).
  7. Add Potatoes and Finish Cooking: When meat is nearing tenderness, add the Yukon gold potatoes and remaining green chiles if not added earlier. Sweet corn may also be added at this time if desired. Simmer gently until potatoes are cooked through. Adjust seasoning with salt, black pepper, and hot sauce before serving.

Notes

  • Using dried field corn is optional but adds extra texture and depth to the stew. It requires pre-soaking and boiling due to its toughness.
  • Venison or other game meats can be substituted with beef or pork for variation.
  • Adjust the amount of green chiles and hot sauce to control the heat level of the stew.
  • Make sure to brown the meat thoroughly for the best flavor development.
  • Roasted and peeled green chiles deliver a smoky, rich flavor typical of Southwestern cooking.

Find it online: https://cheftinaskitchen.com/green-chile-venison-stew-recipe/