Mexican Bison Stew
INGREDIENTS
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3 tablespoons chili powder, divided
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2 teaspoons kosher salt
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1 teaspoon ground cumin
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2 pounds bison chuck or brisket, trimmed and cut into 2-inch pieces
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2 tablespoons extra-virgin olive oil, divided
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2 cups chopped onion
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3 mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2-inch pieces
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1 tablespoon chopped garlic
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1/2 cup tequila or water
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1 15-ounce can white or yellow hominy (see Note), rinsed
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2 cups diced tomatoes
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1 cup reduced-sodium chicken broth
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1 cup orange juice
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2 tablespoons lime juice
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3 cups diced (1-inch pieces) patty pan, chayote or summer squash (see Tip)
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Freshly ground pepper to taste
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Garnishes Freshly ground pepper to taste
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8 lime wedges
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1/2 cup fresh cilantro leaves
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2 cups finely shredded cabbage
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1 cup finely chopped red onion
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