Green Chile Stew

Recently I went elk hunting with Brandon, it was quite an experience. We now have a freezer full of elk meat and I have been learning how to cook it. I just tried this recipe the other night and it turned out really delicious. You could use beef roast if you want and I used New Mexico roasted hatch chilies.

Green Chile Stew

1 lb. ground or finely chopped elk roast
4 cups beef broth
14.5 oz can diced tomatoes
3 large red potatoes
1 large carrot
1 cup frozen corn or 1 can of corn
10 to 14 oz chopped green chiles (½ 20 oz can, or two 7 oz cans)
½ chopped medium onion
½ teaspoon garlic
1½ tablespoon chopped cilantro (optional)
Salt & pepper to taste

Brown meat. Boil or microwave potatoes and carrots until softened, but still slightly firm. Dice them and add them to cooked elk meat with other vegetables.

Add broth and seasonings. Simmer over heat for 1 hour.

Add more or less fresh cilantro to taste, as desired. Go easy on the cilantro until you decide if you like it. It can be overdone easily.

Serve with cornbread or flour tortillas.

For dessert, add some honey to the cornbread or tortillas!