This stew was pretty simple, just needed some chopped veggies, beans, hominy, ground bison meat, and spices! The only waiting is to cook it, which in all reality for a stew, was very short.
I topped mine with sour cream and cilantro and the boy had his topping free. What's great is that this meal has no added sugar, and could technically be considered paleo (without the sour cream)!
Since I wasn't expecting to blog this until I got a ton of requests, the only photos I have are from my iPhone, but it seems like I'll be making it again, because the boy LOVED it.
2 tsp EVOO
2 lbs. ground bison
3 poblano peppers, seeded and diced
2 medium onions, diced
1 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
3 garlic cloves, minced
1 14.5 oz. can fire-roasted tomatoes
1 - 15.5 oz. can black beans, drained
1 - 15.5 oz. can kidney beans, drained
1 - 15.5 oz. can white hominy, drained
4 C water
1. Cook the ground bison until brown. Drain the grease and set aside.
2. Using a large pot, saute the poblano peppers and onions in the EVOO until soft and brown.
Add in the spices, salt and garlic. Cook for about 3 minutes or until fragrant.
3. Add in the tomatoes and let cook for about 3 more minutes. Add the ground bison, black beans, kidney beans and hominy and mix together. Add in the 4 cups of water and bring to a boil.
4. Once boiling, turn heat down to medium, cover and let simmer for 25-30 minutes. Feel free to top with sour cream, cheese, cilantro, onions or whatever you'd like!