Mexican Bison Stew

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 cup tequila, or water

Freshly ground pepper, to taste

2 pounds bison chuck, or brisket, trimmed and cut into 2-inch pieces

2 cups diced tomatoes

1 teaspoon ground cumin


1/2 cup fresh cilantro leaves

2 cups chopped onion

2 tablespoons extra-virgin olive oil, divided

3 tablespoons chili powder, divided

1 cup finely chopped red onion

2 tablespoons lime juice

1 tablespoon chopped garlic

1 cup reduced-sodium chicken broth

3 cups diced (1-inch pieces) patty pan, chayote or summer squash (see Tip)

8 lime wedges

2 cups finely shredded cabbage

1 15-ounce can white or yellow hominy, (see Note), rinsed

2 teaspoons kosher salt

3 mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2-inch pieces

1 cup orange juice

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