In the years I’m lucky enough to add an antelope, like this one I shot near my home Saturday, to the larder, the very first thing I make, even before grilling the tenderloins, is a batch of my antelope green chile. Actually, the name is a bit of a misnomer as the addition of hominy turns this spicy stew into something closer to a classic posole. But, the original recipe I started with so many years ago, from A.D. Livingstone, called it a green chile, so I that’s what I call it.
Antelope Green Chile
-5 Hatch green chiles (or Anaheim peppers), roasted, skinned and chopped (see below)
-3 lbs. antelope, cut into ½” cubes
-1-2 cups seasoned flour
-¼ cup canola or vegetable oil
-2 medium onions, chopped
-3 cloves garlic, minced
-2-4 jalapenos, seeded and diced
-2 tsp. dried oregano
-1 ounce gin
-4-6 cups of antelope stock (chicken or vegetable stock also works)
-1 can white hominy, drained
-1 can yellow hominy, drained
-Salt and pepper
-½ cup packed cilantro, finely chopped
Roasting the peppers: Roast the green chiles over a hot fire, turning often, until the skins turn black. Transfer the charred chiles to a paper bag or covered bowl to steam for about 5 minutes. Using a fork, or your fingers, remove the charred skins, then stem and chop the peppers.
Heat 2-3 tbs. of oil in a 10-inch Dutch oven or large soup pot.
While the oil is heating, coat the diced antelope with the seasoned flour. I do this by shaking everything in a large paper bag, but you can also dredge the meat in a bowl or baking dish.
In small batches, brown the floured meat in the Dutch oven, adding more oil as necessary. Be sure not to crowd the pot. Shake the pot or stir occasionally until all sides are browned. Transfer meat to a paper-towel lined plate.
If necessary, add oil to the Dutch oven to equal 2 tablespoons. Add diced onions, along with a pinch or two of salt, and saute until translucent, about 4-5 minutes.
Lower heat and add minced garlic. Stir until fragrant, about 1 minute.
Transfer meat back into the Dutch oven, along with jalapenos, oregano, gin and enough antelope stock to cover everything by 1-2 inches. Mix well.
Raise heat and bring the stew just to the boiling point.
Cover Dutch over and lower heat to a simmer.
Stir occasionally and add more stock as necessary.
About 30 minutes before serving, stir in hominy and salt and pepper to taste.
The antelope should be tender and the chile ready for the table in as little as 1 ½ hours, but the longer you let it simmer, the better it tastes.
Garnish with cilantro and serve with warm flour tortillas.