Southwest Elk Stew

This is my take on pozole. I fell in love with traditional pozole a few years ago when a friend from New Mexico made the dish. Although I love the traditional dish, in general I’m not a huge fan of pork or hominy, thus the creation of this recipe.

Step: 1

Place garbanzo beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step: 2

Strain and wash beans and place in a slow cooker. Add elk roast, olive oil, and bay leaves. Fill with enough water to cover garbanzo beans.

Step: 3

Cook on High until elk meat falls off the bone when poked with a fork, about 5 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C).

Step: 4

While roast is cooking, bring a medium pot of water to a boil. Add chile pods and boil until tender, about 20 minutes. Remove chile pods with a slotted spoon, leaving most of the water in the pot, transfer to a blender, and process to a thin consistency.

Step: 5

Remove elk roast and shred meat. Add meat back to the slow cooker. Scoop blended chiles into a fine mesh strainer and press with a spoon to add sauce to the slow cooker; discard any solids in the strainer. Add 6 cups boiling water, salt, garlic, and smoked paprika, reduce heat to Low, and cook for 3 hours. Serve stew with cabbage, avocados, lime wedges, and crushed red pepper.

Per Serving: 517 calories; protein 37.6g; carbohydrates 59.7g; fat 16.7g; cholesterol 51.7mg; sodium 1414.3mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.