Ingredients
The following ingredients have 8 Servings
- 3 tablespoons freshly rendered lard, (or some other fat)
- 2 pounds ground venison or other meat
- 1 large white onion, chopped fine
- 1 carrot, peeled and diced
- 1 cup peeled, diced potato ((optional))
- Salt
- Dried, crushed chiltepin chiles ((or any hot chile))
- 4 cloves garlic, chopped fine
- 1 cup roasted green Hatch, Anaheim or poblano chiles, chopped ((about 4 to 6 chiles))
- 2 to 4 roasted whole tomatoes, crushed by hand
- 10 green olives, chopped
- 2 teaspoons dried oregano, (Mexican if possible)
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 2 cups venison stock, or any other stock
Instruction
- Heat the lard over high heat in a large skillet; I use a cast iron frying pan. Add the venison, spreading it out in an even layer. Salt it well. Sear this without touching for 2 to 3 minutes. Then stir well and sear some more. You want the meat to get legitimate browning, not just turning gray. Sometimes this takes 10 minutes or so.
- Add the onion, carrot, potato and hot chiles, if using. Mix well and cook these for about 5 minutes, stirring often.
- Add all the remaining ingredients and stir to combine. Turn the heat down to medium and let this simmer for maybe 5 to 10 minutes, until it is as soupy or as dry as you like.
