Recipe by Hey Jude
I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really liked....it's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.
Top Review by Cyndi2
This recipe was a big hit in my household. In S. TX we have green tomatillo enchilada sauce, so I used that since it has a few spices, this was the only thing I did different. I will be making it again very, very soon.
- 2 large onions, chopped
- 9.85 ml vegetable oil
- 340.19 g mushroom, thinly sliced
- 453.59 g ground buffalo meat or 453.59 g extra lean ground beef
- 2 (737.08 g) can tomatillos
- 439.41 g can hominy, drained
- 425.24 g can baby corn, drained
- 59.14 ml chopped fresh cilantro
- 4.92 ml dry oregano leaves
- 5 small dried hot red chiles
Directions See How It's Made
- In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
- Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
- Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
- Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
- Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
- If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
- Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.