STEROID
01-04-2012, 08:56 PM
Mexican Bison Stew
http://img441.imageshack.us/img441/4134/99499026.jpg (http://img441.imageshack.us/img441/4134/99499026.jpg)
8 servings, about 1 1/3 cups each
Total Time: 3 hours
Ingredients
3 tablespoons chili powder, divided
2 teaspoons salt substitute
1 teaspoon ground cumin
2 pounds bison chuck, or brisket, trimmed and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil, divided
2 cups chopped onion
3 mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2-inch pieces
1 tablespoon chopped garlic
1/2 cup tequila, or water
1 15-ounce can white or yellow hominy, rinsed
2 cups diced tomatoes
1 cup reduced-sodium chicken broth
1 cup orange juice
2 tablespoons lime juice
3 cups diced (1-inch pieces) patty pan, chayote or summer squash
Freshly ground pepper, to taste
Garnishes
8 lime wedges
1/2 cup fresh cilantro leaves
2 cups finely shredded cabbage
1 cup finely chopped red onion
Preparation
Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add bison and toss to coat.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chiles and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila (or water), scrape up any browned bits, and simmer until most of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Return to a simmer, reduce heat, cover and cook until the bison is easily pierced with a fork, 1 1/2 to 2 hours.
Stir in squash and cook until just tender, 8 to 15 minutes, depending on the type of squash. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.
Nutrition
Per serving:
274 calories;
6 g fat ( 2 g sat , 4 g mono );
75 mg cholesterol;
25 g carbohydrates;
0 g added sugars;
30 g protein;
5 g fiber;
434 mg sodium;
571 mg potassium.
http://img441.imageshack.us/img441/4134/99499026.jpg (http://img441.imageshack.us/img441/4134/99499026.jpg)
8 servings, about 1 1/3 cups each
Total Time: 3 hours
Ingredients
3 tablespoons chili powder, divided
2 teaspoons salt substitute
1 teaspoon ground cumin
2 pounds bison chuck, or brisket, trimmed and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil, divided
2 cups chopped onion
3 mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2-inch pieces
1 tablespoon chopped garlic
1/2 cup tequila, or water
1 15-ounce can white or yellow hominy, rinsed
2 cups diced tomatoes
1 cup reduced-sodium chicken broth
1 cup orange juice
2 tablespoons lime juice
3 cups diced (1-inch pieces) patty pan, chayote or summer squash
Freshly ground pepper, to taste
Garnishes
8 lime wedges
1/2 cup fresh cilantro leaves
2 cups finely shredded cabbage
1 cup finely chopped red onion
Preparation
Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add bison and toss to coat.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chiles and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila (or water), scrape up any browned bits, and simmer until most of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Return to a simmer, reduce heat, cover and cook until the bison is easily pierced with a fork, 1 1/2 to 2 hours.
Stir in squash and cook until just tender, 8 to 15 minutes, depending on the type of squash. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.
Nutrition
Per serving:
274 calories;
6 g fat ( 2 g sat , 4 g mono );
75 mg cholesterol;
25 g carbohydrates;
0 g added sugars;
30 g protein;
5 g fiber;
434 mg sodium;
571 mg potassium.