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Stirring The Pot ~ Autumn
October 2nd, 2019 by Linda Nygaard
As we wend our way into autumn, these delicious days just beg for certain foods. In this episode, we talk about some of them. We explore the ideas behind and legends of cider. We discuss preparing interesting stews; what is a quince and how do I use it?, along with other foods that tantalize us in this beautiful season. We hope you can tune in.
This recipe is from the New York times, and as you will discern from the ingredients, its origins are in the American Southwest. Feel free to exchange poblano for other peppers to your liking, but poblanos will offer deeper flavor than, say, Hatch green chiles.
Border Town Hunter’s Stew with Poblanos, Pumpkin and Hominy
Time: 2 hours 45 minutes
3 pounds antelope or venison stew meat, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium onions, chopped
2 poblano chilies, chopped
6 cloves garlic, minced
1 small sugar pumpkin or 1 medium butternut squash, peeled and cubed (about 3 cups)
3 tablespoons (or to taste)
New Mexico chili powder or ancho chili powder
1 tablespoon plus 1 teaspoon dried Mexican oregano
2 bay leaves (preferably fresh)
1 cinnamon stick
1 12-ounce bottle amber beer (such as Shiner Bock, Bohemia or Dos Equis Amber)
4 cups chicken stock or canned broth, or more as needed
2 15.5-ounce cans of white hominy, drained
Lime wedges, for garnish.
- Season meat generously with salt and pepper, and set aside for 30 minutes. In large heavy-bottomed pot or Dutch oven over medium-high heat, heat oil until very hot but not smoking. Add meat in batches (do not overcrowd pan) and sear until well browned on all sides. Using slotted spoon, transfer to bowl.
- Add onions and chilies to pan, and reduce heat to medium. Sauté until softened, about 5 minutes. Add garlic and sauté another 2 minutes. Add pumpkin, chili powder, oregano, bay leaves and cinnamon stick. Sauté until spices thicken into paste and coat vegetables, about 2 minutes. Add beer and stir well, scraping bottom of pan. 3. Return meat to pan, and add 4 cups chicken stock and hominy. Bring to a boil. Reduce heat to low and simmer, partly covered, until meat is tender, 2 to 2 1/2 hours. Add more stock or water, if necessary, to prevent stew from becoming too thick. 4. To serve, discard bay leaves and adjust salt to taste. Serve hot, garnished with wedges of lime.
Yield: 6 to 8 servings.