Hunter Hatch Chile Venison Stew
Source of Recipe
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List of Ingredients
6 - 8 servings
2 pounds venison sausage, siced
1 large onion, coarsely chopped
3 potatoes, skin-on and diced
12 Hatch chile peppers, roasted and peeled, juice reserved
2 teaspoons minced garlic
1/2 teaspoon cumin
1 teaspoon salt
2 teaspoons Mexican oregano
4 cups vegetable stock
2 - 3 cups water
vegetable oil
Lightly coat a large skillet with vegetable oil and cook the sausage, onion and potatoes until onions are translucent. Transfer mixture to a large stockpot and add remaining ingredients. Cook until potatoes are done and adjust seasonings. Simmer an additional 30 minutes. If stew needs more heat, add pepper juice until just short of desired heat level is reached. Hatch peppers will increase in heat with continued cooking as membrane is broken down.
Recipe
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