Buffalo Stew

Name: Buffalo Stew
Ingredients: 2 large onions, chopped; 2 teaspoons vegetable oil; 3/4 lb mushroom, thinly sliced; 1 lb ground buffalo meat or 1 lb extra lean ground beef; 2 (13 ounce) cans tomatillos; 1 (15 1/2 ounce) can hominy, drained; 1 (15 ounce) can baby corn, drained; 1/4 cup chopped fresh cilantro; 1 teaspoon dry oregano leaves; 5 small dried hot red chiles

10 ingredients

7 steps

Ingredients

2 large onions, chopped
2 teaspoons vegetable oil
3/4 lb mushroom, thinly sliced
1 lb ground buffalo meat or 1 lb extra lean ground beef
2 (13 ounce) cans tomatillos
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can baby corn, drained
1/4 cup chopped fresh cilantro
1 teaspoon dry oregano leaves
5 small dried hot red chiles

Directions

1

In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
2

Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
3

Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
4

Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
5

Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
6

If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
7

Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.