Umami Recipes
Umami Recipes

Mom’s Recipes

New Mexico Green Chile Elk Stew

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Ingredients

1½ lb ground game

5 cloves minced garlic

1 large onion, chopped

1 large potato, peeled and cut into bite sized pieces

1 lb dried pinto or annazazzi beans, soaked

1 15oz can fire roasted diced stewed tomatoes

3 4oz cans chopped grren chilies

6-8 cups beef broth

2 ears of corn, shucked

2 zuchinnis, diced

mexican oregano, salt, pepper to taste

Directions

In a large pot, brown the meat and remove from pan. Add onion and cook for 4 minutes or until translucent. Add garlic and cook an additional 1 minute.

Add all ingredients except corn and zuchinni and stir well, ( include the drained, soaked beans.) Bring to a boil, lower heat to a simmer, and continue to cook anotheruntil the beans and potato are fork tender. Alternately, you can add the ingredients, after browning the meat, onion and garlic, to a slow cooker and cook on low for 3 to 4 hours. Add the corn and the zuchinni at the 3 hour mark. The slow cooker is easiest!!

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