Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Water | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 x Red bell peppers
- 5 x Green anaheim chiles
- 1/4 cup Sunflower oil
- 1 lb Venison, cut into 1 1/2 inch cubes
- 1 x Onion, diced
- 3 x Garlic cloves, finely chopped
- 2 x Carrots, sliced
- 3 cup Cooked Indian hominy
- 8 cup Water
- 1 1/2 tsp Salt
- 1 tsp White pepper
- 1 cup Tumbleweed greens, thoroughly cleaned, or curly endive
- =
Directions
Roast the peppers, then peel, seed, and cut into long strips.
Roast the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot.
Add the venison and cook 3 to 5 minutes.
Add the onion and garlic and saute 2 minutes more.
Stir in the carrots, peppers, and chiles and cook 1 minute more.
Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
Reduce the heat to low and let the stew simmer 1 1/2 hours,
Add the tumbleweed greens, stir 1 minute and spoon into bowls.