Makes 8 servings
3 pounds venison meat, in 2-inch cubes
2 cups onion, chopped
2 poblano chilies, chopped
4 cups butternut squash, peeled and cut into 1-inch cubes
2 15-oz cans white hominy, drained
1 12-oz bottle Amber beer
4 cups chicken stock
2 cups water
4 tablespoons New Mexico chili powder, mild
1 tablespoon dry oregano
2 whole bay leaves
2 tablespoons garlic, chopped
3 tablespoons olive oil
Heat the olive oil in a large Dutch oven and brown the meat on all sides in batches, add the onions, chilies and garlic and sauté for 2 minutes.
Add the chili powder, oregano, bay leaves and butternut squash, stir for 2 more minutes until well coated. Add the beer, chicken stock, hominy and water to the mixture, and bring to a boil. Cover the dish and simmer in a 350° oven for 2 hours.
Add more water if the stew is too thick, adjust with salt and pepper to taste. Serve with warm cornbread.
Wine Suggestion: A robust Syrah.
© JACQUES & COMPANY 2011