In the dead of winter, sometimes cravings for fresh, light ingredients diminish and yearning for comfort food take over. Days become shorter and the outdoor thermometer never seems to get above a reasonable number where you can throw on a pair of flip-flops just to run out and grab the mail.

I’m sure everyone has experienced this seasonal change in their eating habits during the winter months where cravings might consist of high calorie foods like hearty casseroles and warming thick and savory stews. Why not, it’s going to be cold outside for the next few months and we all need to stay warm to survive the winter.

That’s why I wanted to share my version of this indulgent venison stew that has just the right amount of kick to keep you warm this winter. The kick comes from the Anaheim Chile pepper, which are roasted on an outdoor grill. Roasting the peppers adds a hint of smoky flavor that enhances the overall taste of the stew. Of course, depending on where you live, if you have a foot of snow and don’t want to brave the elements to heat up the grill, you can always replace the Anaheim Chile peppers with canned whole green Chiles from your local grocery store.

To compliment the stew, I also cook a few slices of thick bacon and fry a can of mild, corn-flavored hominy kernels. The hominy kernels act as a sponge absorbing the flavor from the bacon adding a natural saltiness to the stew. 

When combining tender cuts of venison, roasted Chile peppers, a mild essence of corn and salt along with a blend of seasonings, this venison green Chile stew will give you comfort and keep you warm this winter with every mouthwatering bite. 

Ingredients

2 pounds venison roast, cut into 1 inch cubes
6 Anaheim Chile peppers (substitute 27oz can whole mild green chiles)
2 tablespoons canola oil
2 slices thick bacon, chopped
2 onions, chopped
4 cloves garlic, minced
25oz white hominy, washed and drained
32oz beef broth
2 tablespoons ground cumin
1 tablespoon oregano
1 teaspoon kosher salt
1 bay leaf

Steps

Heat an outdoor grill and roast Anaheim Chile peppers until skin becomes charred, about 15 minutes. 

Carefully remove from grill and place in a plastic storage bag for a few minutes. This allows the steam to release making the skin easy to remove. When cooled, remove the stem, outer skin and some of the seeds. Chop and set aside in a bowl.

Heat a heavy stockpot over medium heat and add oil. Working in batches, brown the cubed venison meat, remove and set aside when done. Add the chopped bacon to the pot and cook for 5 minutes. Carefully add the hominy and cook until the hominy turns a rich golden color from the bacon grease. Remove hominy and bacon and set aside. Add onions and garlic cooking until onions are soft and translucent, about 5-7 minutes. Combine the venison, hominy, chopped Anaheim Chile peppers and beef broth back to the pot with the onions. Add the cumin, oregano, salt and a bay leaf stirring gently to combine all ingredients. 

Cover partially with a lid allowing the steam to release while cooking. Reduce heat to low and simmer for 2 hours or until the meat is tender.

Serve with tortilla chips and garnish with chopped green scallions.