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3 lbs ground bison 3 fresh poblano peppers 2 medium onions 3 10-oz cans Rotel diced tomatoes* 4-1/2 Tbsp New Mexico chile powder 1-1/2 tsp ground comino (cumin seed) 1-1/2 tsp paprika Three cloves garlic 1 fresh lime |
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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.
*Rotel tomatoes are hot, so you can substitute reqular tomatoes to cool it a little (but it's gonna be hot anyway!)
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