Slow Cooker Black Friday
5 green chiles or Anaheim peppers
3 lbs. elk, slashed into 1/2-inch cubes
1-2 cups seasoned flour
2 method onions, chopped
3 cloves garlic, minced
2-4 jalapenos, seeded and diced
2 tsp. dried out oregano
4-6 cups venison or meat stock
1 can white hominy, drained
1/2 glass packed cilantro, carefully chopped
1. Roast the green chiles over a hot fire, switching frequently through to the skins turn black. Transfer the charred chiles to a paper case or covered bowl to vapor for five minutes. Using a fork or your hands take away the charred skins, then stem and chop the peppers.
2. Heat 2 to 3 Tbsp. of oil in a heavy skillet. Even though the oil is warming, coat the diced elk with all the experienced flour by trembling it in a large paper bag. In small batches, brown the floured meat within the skillet, adding even more oil as required. Transfer browned beef to slow cooker.
3. Add diced onions, garlic, jalapeno, green chiles, and dried oregano into sluggish cooker and blend to combine. Pour stock over until it simply tops the components, cover the sluggish cooker and prepare on low for six or eight hours.