Buffalo Stew

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large onions, chopped
  • 2
    teaspoons vegetable oil
  • 34
    lb mushroom, thinly sliced
  • 1
    lb ground buffalo meat or 1 lb extra lean ground beef
  • 2
    (13 ounce) cans tomatillos
  • 1
    (15 1/2 ounce) can hominy, drained
  • 1
    (15 ounce) can baby corn, drained
  • 14
    cup chopped fresh cilantro
  • 5
    small dried hot red chiles
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DIRECTIONS

  • 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'.
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