| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat, Miscellaneo |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Ground Bison |
| 3 |
|
Poblano Peppers — fresh |
| 2 |
md |
Onions |
| 30 |
oz |
Rotel Tomatoes — diced (3 |
|
|
Cans) |
| 4 1/2 |
tb |
New Mexico Chile Powder |
| 1 1/2 |
ts |
Ground Cumin |
| 1 1/2 |
ts |
Paprika |
| 3 |
|
Cloves Garlic |
| 1 |
|
Fresh Lime |
INSTRUCTIONS
I found the bison at a health food store - that's a good bet for you, too.
The New Mexico chili powder might be had from one of a number of mail-order
resources if you don't have a local source. The Rotel tomatoes are hot, so
you can substitute reqular tomatoes to cool it a little (but it's gonna be
hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil and
break it up as you brown it. Add finely chopped onions and garlic. When
onions are clear, add tomatoes and spices. Add water to barely cover, and
simmer until meat is tender. Add chopped poblanos for last 20 minutes of
simmer, and stir in lime juice before serving. You're really gonna be
surprised!
Recipe By : Wayne Preston Allen
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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