I’ve used this recipe with an assortment of game animals including elk, deer, feral hogs and waterfowl. Serve with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream and cold Mexican beer.
- 3 pounds venison stew meat, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 2 quarts chicken broth
- 2 cups yellow onion, chopped
- 8 cloves garlic, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 2 Anaheim peppers, chopped
- 3 jalapeño peppers, seeded and diced
- 1 tablespoon dried oregano flakes
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 2 cups fresh tomatillos, skin removed; quartered (or canned/drainer)
- 1 cup fresh cilantro leaves, chopped
- salt and pepper
- 2 limes, quartered
- Heat oil in a large stock pot over medium-high heat. Add meat, and brown evenly.
- Drain off any fat or liquid rendered during browning. Add 1½ quart chicken broth and any additional broth or water to cover meat, and bring to a boil.
- Reduce heat and simmer, covered, for 2 hours or until meat is tender and breaks apart, but doesn't fall apart, with moderate finger pressure.
- Drain liquid from stock pot. Add remaining 2 cups of chicken stock and all other ingredients except cilantro. Simmer until peppers are tender.
- Stir in cilantro, and season with salt and pepper to taste.
- Serve in bowls with limes on the side.