Apache Stew

• 2 red bell peppers
• 2 carrots, sliced
• 5 green anaheim chilies
• 3 cups cooked indian hominy
• 1/4 cup sunflower oil
• 8 cups water
• 1 lb venison, cut into 1 1/2 inch
• 1 1/2 teaspoons salt
• 1 onion, diced
• 1 teaspoon white pepper
• 3 garlic cloves, finely
• 1 cup tumbleweed greens

1. Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
2. Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
3. Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
4. Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
5. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
6. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.

red bell peppers, carrots, green anaheim chilies, cooked indian hominy, sunflower oil, water, salt, onion, white pepper, garlic, tumbleweed greens

Taken from www.food.com/recipe/apache-stew-293046 (may not work)