Wild Idea Buffalo Recipe of the Week - Prairie Harvest Green Chili Stew

Chili is good anytime but in the Fall and Winter months it always seems to taste even better! This week's Wild Idea Buffalo Recipe of the Week is Prairie Harvest Green Chili Stew. Thanks to Jill O'Brien of Wild Idea Buffalo for passing this one along, Enjoy!




Prairie Harvest Green Chili Stew

By: Jill O'Brien


Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.



Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.
2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)   Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

 *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.


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