Apache Stew Recipes

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APACHE STEW



Apache Stew image

Make and share this Apache Stew recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

2 red bell peppers
2 carrots, sliced
5 green anaheim chilies
3 cups cooked indian hominy
1/4 cup sunflower oil
8 cups water
1 lb venison, cut into 1 1/2 inch
1 1/2 teaspoons salt
1 onion, diced
1 teaspoon white pepper
3 garlic cloves, finely
1 cup tumbleweed greens

Steps:

  • 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.

Nutrition Facts : Calories 328.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 76.2, Sodium 971.8, Carbohydrate 26.7, Fiber 5.3, Sugar 8.2, Protein 24

APACHE STEW



Apache Stew image

not set

Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 4h

Yield 8

Number Of Ingredients 12

3 Garlic cloves, finely
1 c Tumbleweed greens,
1/4 c Sunflower oil
2 Carrots, sliced
8 c Water
3 c Cooked Indian hominy
5 Green anaheim chiles
1 lb Venison, cut into 1 1/2 inch
1 ts White pepper
2 Red bell peppers
1 Onion, diced
1 1/2 ts Salt

Steps:

  • 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" on May 25, 98

Nutrition Facts : Calories 72 calories, Fat 6.93922 g, Carbohydrate 2.54876625 g, Cholesterol 0 mg, Fiber 0.932699971914291 g, Protein 0.4216125 g, SaturatedFat 0.72097975 g, ServingSize 1 1 Serving (213g), Sodium 5.241875 mg, Sugar 1.61606627808571 g, TransFat 0.367670874999999 g

PORTUGUESE STEW



Portuguese Stew image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

2 large Spanish onions, chopped
1 head garlic, divided into cloves, peeled, and chopped
5 to 6 tablespoons extra-virgin olive oil
2 pounds Portuguese chourico (linguica is the milder sausage for the faint of heart.)
6 tablespoons crushed red pepper in vinegar
4 cups of water
2 (16-ounce) cans crushed tomatoes or vegetable tomato juice
1/4 cup ketchup
1 teaspoon Portuguese allspice, optional
1/4 cup chopped parsley
3 to 5 red bliss potatoes
1 bunch garden green beans or pea pods
1/4 to 1/2 cup of any wine or vermouth
3 to 5 lobster tails
1 pound Cherrystone clams
1 pound mussels
1 pound cod or sea bass

Steps:

  • You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
  • Do the same exact thing in the other large saucepot.
  • To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
  • Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
  • To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

ACORN STEW



Acorn Stew image

From a recipe book on 18th century frontier outpost recipes. While not popular now days acorns are edible and were often used in the frontier days. You can buy acorn meal at health food stores or ethnic stores that sell Korean food. You can also make your own using this recipe Recipe #267533 . This is a very filling meal - high in protein. You can use corn meal in place of the acorn meal.

Provided by Nyteglori

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

1 lb meat
1/2 cup finely ground acorn meal
water
salt and pepper

Steps:

  • Cut meat into small pieces and place in kettle.
  • Add water to cover, and cook slowly until meat is tender.
  • Stir in acorn meal. Add seasoning to taste and serve hot.

Nutrition Facts :

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