Elk Green Chile Stew is a mild New Mexican dish made with elk meat. You can use the canned green chiles available anywhere. The flavor is still great, but if you want to be adventurous, you can purchase the real thing from New Mexico on many websites. Here is one site: http://www.new-mexico-catalog.com/html/fresh_green_chile.html.
This is not another “elk chili” recipe. It is a stew made with green chiles. Lean elk meat is well suited for this dish and a favorite around our camp.
Calling elk in close requires controlling the bull with a call to put him in front of the shooter for a broadside shot. There are several steps to the process of setting up a scenario for shooting elk
New Mexico is the chile research capital of the world! The Albuquerque, NM area has a perfectly suited climate for raising chiles of all varieties, and they do. Green chiles are widely available in the spring and red chiles in the fall. Green chile stew is commonly made with pork in New Mexico. However, it is “muy sabrosa” made with elk. (Very delicious!)
1 lb. ground or finely chopped elk roast
4 cups beef or homeade venison broth
14.5 oz can diced tomatoes
3 large red potatoes
1 large carrot
1 cup frozen corn
10 to 14 oz chopped green chiles (½ 20 oz can, or two 7 oz cans)
½ chopped medium onion
½ teaspoon garlic
1½ tablespoon chopped cilantro (optional)
Salt & pepper to taste
Brown meat. Boil or microwave potatoes and carrots until softened, but still slightly firm. Dice them and add them to cooked elk meat with other vegetables. The potatoes and carrots can be cooked from the fresh state in the stew, if time is not an issue. (Simmer until carrots are tender.)
Add broth and seasonings. Simmer over heat for 1 hour.
Add more or less fresh cilantro to taste, as desired. Go easy on the cilantro until you decide if you like it. It can be overdone easily.
Serve with cornbread or flour tortillas.
For dessert, add some honey to the cornbread or tortillas!
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