If you are a New Mexico resident, there is a strong likelihood you love chile. Here is a quick and delicious recipe to make green chile with venison.
- Approximately 10-12 ozs. of chopped roasted green chile
- 1 cup of water
- 3 tbsp. of flour
- 1 tsp. of garlic salt
- 1 tbsp. of Knorr Caldo Con Sabor De Pollo (aka Chicken Caldo)
- ½ lb. of diced up venison from your choice of cut (make sure to trim all silver skin and fat)
- Olive oil
Once your ½ pound of venison meat is thawed, take the time to trim the silver skin and fat. I like to cube mine up into small pieces of chile meat.
Sparingly coat the bottom of your pot with olive oil and heat the oil on medium heat. Once the oil is hot, sprinkle 2 tbsp. of flour into the oil. Brown the venison with the flour. Over time you may need to add a little more olive oil if the flour has soaked up most of the cooking oil. It does not take a lot of oil to cook your green chile, so use it sparingly.
Once the meat is browned, add 1 cup of water, 1 tsp. of garlic salt, 1 tbsp. of Chicken Caldo and the 10-12 ozs. of chopped roasted green chile. Simmer at a low boil on medium low heat for approximately 15-20 minutes. There is no need to cover with a lid.
After 15 minutes of simmering at a low boil, get some of the chile broth and place in the small coffee cup. Add another 1 tbsp. of flour and put it in the cup with the hot liquid and whisk it up. After it is mixed well, pour this mixture back into the green chile and simmer for another 5 minutes.
At this point, the green chile is ready to put on your favorite dishes! Serve and enjoy! Please enjoy the great outdoors in the future and take your family hunting.