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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
• Garnishes
• 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.

Eating Well