With a freezer full of green chile pods from last fall’s harvest, this recipe is a nice way to use of some of those bags because the seasons change and green chile vendors are offering up fresh roasted chile. I typically make this stew with ground bison; using fresh elk instead is a great way to enjoy a traditional New Mexican dish with wild game from our state.
If you are having several guests over, keep in mind—this recipe can be easily be doubled or tripled.
Prep/Cook Time: 2 hours
- 2 tablespoons of olive oil
- ½ large onion, chopped
- 2 garlic cloves, diced
- ½ pound of cubed elk roast, sliced into ½ inch cubes.
- 10-12 peeled green chiles, diced
- 2 cups of beef broth
- 2 yellow potatoes, diced into ½ inch chunks
- ½ cup of frozen or fresh yellow corn
- ½ cup water
Heat olive oil in the bottom of a stew pot. Sauté garlic and onion until soft. Add elk, brown for 5 minutes. Add green chile and tomatoes, stir occasionally. Pour in beef stock and ½ cup of water and stir.
Simmer for 1 ½ hours. Add in potatoes and corn and simmer for another half hour or until potatoes are softened and slip off a fork. Season with salt and pepper. Serve with