Created by dienia b on September 4, 2019
Step 1: Roast the peppers, then peel, seed, and cut into long strips.
Step 2: Roast the chiles, then peel, seed, devein and dice.
Step 3: Heat the oil in a large stew pot over medium-high heat.
Step 4: When the oil is almost smoking,
Step 5: Add the venison and cook until the meat is lightly browned,
Step 6: 3 to 5 minutes.
Step 7: Add the onion and garlic and saute 2 minutes more.
Step 8: Stir in the carrots, peppers, and chiles and cook 1 minute more.
Step 9: Add the hominy, water, salt, and pepper and bring the mixture to a boil.
Step 10: Reduce the heat to low
Step 11: And let the stew simmer 2 hours, stirring occasionally to prevent burning, until the meat is very tender.
Step 12: Just before serving, add the tumbleweed greens,( if you are using )stir 1 minute and spoon into bowls.