With Saint Patrick’s Day upon us it strikes me as the perfect opportunity to update my venison green chile stew recipe with new stick-to-your-ribs dish that I prepared for friends last weekend. Why? Is today’s recipe Irish-influenced? Slow cooked in Guinness Stout? Neither! And the flavor profile is decidedly southwestern, not Irish. But how many opportunities are there to trot out an exceedingly *green* stew? And what better booze-buffer than Elk Green Chile Stew?!
Here’s how I introduced my venison green chili stew (aka “green chili stew”) recipe back February 25, 2014.
This time of year, green chile stew is an ideal core-warning, vitamin rich comfort food. If you’re only familiar with red chile, it’s time to try something new. The flavor is totally different, and you just might change your chile preferences. (Source: Venison Green Chile Stew)
My 25+ year connection to Santa Fe underpins a hankering for green chile stew whenever conditions call for comfort food. This St. Patrick’s Day — cold and blustery with intermittent rain and a surplus of snow, slush, ice, and mid — is precisely when I crave a steaming bowl! Fortunately, I had just enough leftover to sate my appetite. The recipe below, like all stars really, gets better each day!
Elk Green Chile Stew Recipe
Consider the following recipe a rough guide, not a set of rules. (Ditto for all recipes, mine or otherwise!)
- 4 tbsp. olive oil
- 3 medium/large onions, diced
- 6 garlic cloves, minced
- 3 lbs. elk, ground
- 16 fl. oz. chicken or beef stock
- 2-4 bay leaves
- 4-6 cups green chiles, fire roasted/peeled/chopped
- 4-5 medium potatoes, chopped
- salt and pepper
[I prepared this elk green chile stew recipe in an Instant Pot pressure cooker, but these directions can be adapted to crock and range cooking.]
Heat olive oil in pressure cooker with lid off on low sauté setting. Add onions and garlic, stirring over low heat until the onions become soft and translucent. Add venison, and break up any large lumps of meat. Continue stirring and heating until ground meat is fully cooked and mixed with onions and garlic. Add remaining ingredients (except salt and pepper) and mix thoroughly. Secure pressure cooker lid, and cook under high pressure for 20 minutes. Allow pressure to release slowly, and change to slow cooker mode. Set temperature and timer for three hours (high) or five hours (low). Stir and check for adequate moisture from time to time. Salt and pepper to taste. Enjoy!
Saint Patrick’s Day Stew
Let’s dedicate this special Saint Patrick’s day twist on traditional, New Mexican green chili stew to the legendary Irish elk (Megaloceros giganteus). Sadly, no longer with us, this handsome specimen seems an appropriate subject of celebration on this holiday. I have relied upon a unique Santa Fe butcher, Beck & Bulow, to source this 100% free range grass fed and grass finished ground elk that was quickly and conveniently shipped to me in Essex.
I should also mention that the Hatch green chile in the photograph above also originates in New Mexico. Although canned and jarred roasted green chile wouldn’t be our first choice if we were in Santa Fe right now, it certainly is convenient when we’re on the Adirondack Coast.
Here are some snapshots from my preparation of the ultimate Saint Patrick’s Day feast: elk green chile stew. Bon appétit. Buen provecho. Bain sult as do bhia. (Apparently Irish…)
What do you think?