Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apache Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Red bell peppers
5 Green anaheim chiles
1/4 Cup(s) Sunflower oil
1 Pound(s) Venison, cut into 1 1/2 inch
cubes
1 Onion, diced
3 Garlic cloves, finely
chopped
2 Carrots, sliced
3 Cup(s) Cooked Indian hominy
8 Cup(s) Water
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) White pepper
1 Cup(s) Tumbleweed greens
thoroughly cleaned or
curly endive
Directions:
Roast the peppers, then peel, seed, and cut into long strips. Roast
the chiles, then peel, seed, devein and dice. Heat the oil in a large
stew pot over medium-high heat. When the oil is almost smoking, add
the venison and cook until the meat is lightly browned, 3 to 5
minutes. Add the onion and garlic and saute 2 minutes more. Stir in
the carrots, peppers, and chiles and cook 1 minute more. Add the
hominy, water, salt, and pepper and bring the mixture ot a boil.
Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring
occasionally to prevent burning, until the meat is very tender. Just
before serving, add the tumbleweed greens, stir 1 minute and spoon
into bowls. ***** The Apache people lived in many regions throughout
southeastern Arizona and New Mexico. The men hunted the animals that
roamed the mountains, and the women gathered and harvested both wild
foods and the foods that they cultivated on the land. This recipe is
based on a traditional stew that was taught to me by a San Carlos
medicine man during one of my visits to his ranch. When I prepare the
stew now, I can vividly remember the tapping of his traditional water
drum and the songs he chanted in his native Apache tongue. Through his
songs, he asked for all people to walk in harmony with Mother Earth
and be guided by the spirit of the mountains and the spirit of his
drum. I still remember the sincerity and yearning of his songs.
Depending on what type of produce was available, the ingredients added
to the venison varied each time the stew was prepared. This recipe
includes the basics of the stew, but you can substitute other
vegetables. From "Native American Cooking," by Lois Ellen Frank Posted
to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 25, 98

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 10.2mg
Sodium: 546.5mg
Potassium: 177.3mg
Carbohydrates: 5.3g
Fiber: 1.9g
Sugar: 1.8g
Protein: 13.8g


Scale this recipe to Servings [?]