Holiday Recipes with Lindsey Browne Davis: Green Chile Venison Stew

Published 2023-12-05

By MYSTERY RANCH Brand Ambassador, Lindsey Browne Davis.

As winter sets in, nothing satisfies quite like a large pot of stew that warms both home and belly. This recipe is inspired by a dear friend of mine, Amanda, who lives in the southwest and has taught me the way of the green chile. This stew is great for any cut of wild game you might have that needs to be used. We’ve enjoyed everything from deer and elk, to upland game birds. You can go the extra mile and roast your own chiles for this one, or use canned as well.

Pro tip:

This stew pairs perfectly with the Jalapeno + Paprika Cornbread for a delightful mix of hearty flavors and subtle heat.

Ingredients: (serves 10)

  • 1 quart of stock
  • 32 ounces of salsa verde
  • 2 pounds of cubed venison / wild game / pork shoulder
  • 1 yellow onion
  • 1 cup or more of chopped green chile
  • 2 garlic cloves
  • 4 yukon gold potatoes
  • 1 can black beans
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon pepper

Toppings:

  • Cilantro
  • Sour cream
  • Tortilla chips

Process:

  1. Brown the meat in a heavy bottomed pot or dutch oven or and set aside
  2. In the same pan, sauté butter, onion and garlic
  3. Add all ingredients to the pot and bring to a boil, then let it simmer for 40 minutes or until the potatoes are done
  4. Top each bowl with cilantro, sour cream and crumbled chips to serve