- 2 pounds buffalo stew meat
- 3 tablespoons chili powder, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups chopped onion
- 3 mild green chilis (Anaheim or poblano), seeded and cut to ½ in. pieces
- Cooking oil
- 2 chopped garlic cloves
- 1 cup tequila
- 15 ounce can hominy
- 2 cups diced tomatoes
- 2-3 cups turkey or chicken broth
- 1 cup orange juice
- 2 tablespoons lime juice
- 3 cups diced summer squash
- Ground pepper
- 8 lime wedges
- ½ cup cilantro
- 2 cups finely shredded cabbage
- 1 cup finely chopped red onion
- Combine 1½ tablespoons chili powder, salt and cumin in a large bowl. Add buffalo and toss to coat.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
- Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chilies and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1½ tablespoons chili powder and stir until the vegetables are well coated. Add tequila, scrape up any browned bits, and simmer until much of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Add enough broth to cover all of the meat. Return to a simmer, reduce heat, cover and cook until the buffalo is easily pierced with a fork, 2-3 hours. You can also put the Dutch oven into an oven set to 300 degrees F.
- Stir in squash and cook until just tender, about 8 minutes. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.
- Note: Hominy is white or yellow corn treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets near the beans or at Latin markets.