Apache Stew

Ingredients

 * 2 red bell peppers
 * 5 green Anaheim chiles
 * ¼ cup sunflower oil
 * 1 lb venison, cut into 1½ inch cubes
 * 1 onion, diced
 * 3 garlic cloves, finely chopped
 * 2 carrots, sliced
 * 3 cups cooked Indian hominy
 * 8 cups water
 * 1½ tsp salt
 * 1 tsp white pepper
 * 1 cup tumbleweed greens, thoroughly cleaned, or curly endive

Directions

 * 1) Roast the peppers, then peel, seed, and cut into long strips.
 * 2) Roast the chiles, then peel, seed, devein and dice.
 * 3) Heat the oil in a large stew pot.
 * 4) Add the venison and cook 3 to 5 minutes.
 * 5) Add the onion and garlic and saute 2 minutes more.
 * 6) Stir in the carrots, peppers, and chiles and cook 1 minute more.
 * 7) Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
 * 8) Reduce the heat to low and let the stew simmer 1½ hours, * add the tumbleweed greens, stir 1 minute and spoon into bowls.