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Ingredients

• 3 tablespoons  chili powder, divided
• 2 teaspoons  kosher salt
• 1 teaspoon  ground cumin
• 2 pounds  bison chuck, or brisket, trimmed and cut into 2-inch pieces
• 2 tablespoons  extra-virgin olive oil, divided
• 2 cups  chopped onion
• 3   mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2-inch pieces
• 1 tablespoon  chopped garlic
• 1/2 cup  tequila, or water
• 1 15-ounce can  white or yellow hominy, (see Note), rinsed
• 2 cups  diced tomatoes
• 1 cup  reduced-sodium chicken broth
• 1 cup  orange juice
• 2 tablespoons  lime juice
• 3 cups  diced (1-inch pieces) patty pan, chayote or summer squash (see Tip)
•   Freshly ground pepper, to taste
• 8   lime wedges
• 1/2 cup  fresh cilantro leaves
• 2 cups  finely shredded cabbage
• 1 cup  finely chopped red onion

Description

Mexican Cooks Are Great At Turning Tough Chunks Of Meat Into Delicious And Tender Stews. This One, Which Uses Tougher Cuts Of Bison, Such As Chuck Or Brisket, Is Flavored With Chili Powder, Cumin And Tequila. Serve With Warm Tortillas.

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