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Chile Verde

Course: Soup
Cuisine: Mexican
Keyword: big game recipes, venison recipes

Ingredients

  • 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

Instructions

  • 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.