Skip to main content

Venison Green Chili Recipe

Shanks are delicious in this green chili recipe but you can use whatever cut of venison you prefer.

Venison Green Chili Recipe
The cilantro and warm tortillas on the side truly bring together this Venison Green Chili Recipe. (David Draper photo)
Print Recipe

Spicy green chilies are the perfect pairing with elk, antelope, and other venison, and a long slow braise both tempers the heat of the chilies and turns tough meat tender. I love shanks for this recipe, but any cut of venison will do. It's especially great with neck meat, too.

Serves: 4-6
Prep time: 30 minutes
Cook time: 4 hours

Ingredients:

  • 1 deer, elk, or antelope shank, bone-in
  • 1-2 cups seasoned flour
  • ¼ cup canola or vegetable oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 5 Hatch green chilies, roasted, skinned, and chopped
  • 2-4 jalapeños, seeded and diced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 ounce gin
  • 4-6 cups of game stock (chicken or vegetable stock also works)
  • 1 can white hominy, drained
  • 1 can yellow hominy, drained
  • Salt and pepper
  • ½ cup packed cilantro, finely chopped

Directions:


  1. Heat 2-3 tablespoons of oil in a 10-inch Dutch oven or large soup pot. While the oil is heating, coat the shank with the flour that's been seasoned with kosher salt and black pepper.
  2. Brown the floured shank in the Dutch oven, adding more oil as necessary. Turn the shank occasionally until all sides are browned. Transfer the shank to a plate.
  3. Sauté the diced onion, along with a pinch or two of salt, in the Dutch oven, adding more oil if necessary. Cook until translucent, about 4 to 5 minutes. Lower heat and add minced garlic. Stir until fragrant, about 1 minute.
  4. Return the meat to the Dutch oven, along with green chilies, jalapeños, cumin, oregano, gin, and enough stock to cover everything by one inch. Mix well. Raise heat and bring the stew just to the boiling point.
  5. Cover Dutch oven and drop the heat to a low simmer.
  6. Cook 4 to 5 hours, stirring occasionally and adding more stock as necessary. Near the end of the cooking time, remove the bone from the pot and pull the meat apart with two forks. It should shred easily.
  7. Return the meat to the Dutch oven.
  8. About 30 minutes before serving, stir in the hominy and salt and pepper to taste.
  9. Garnish with cilantro and serve with warm flour tortillas.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

New for 2021: Kershaw & Zero Tolerance Knives

New for 2021: Kershaw & Zero Tolerance Knives

Get your first look at the new Kershaw Launch 13, Brace, and Lucha-Blackwash, as well as the Zero Tolerance 0762 and 0357.

Best Whitetail Shot Placement with a Rifle

Best Whitetail Shot Placement with a Rifle

Craig Boddington breaks down where hunters should aim on a whitetail that provides the best possible margin for error.

New for 2021: Browning Maxus II Shotgun, Wicked Blend Shotshells

New for 2021: Browning Maxus II Shotgun, Wicked Blend Shotshells

Waterfowlers should take notice at the new products from Browning.

New for 2021: MEAT! Grinders, Vacuum Sealers, Accessories

New for 2021: MEAT! Grinders, Vacuum Sealers, Accessories

MEAT! Your Maker, makers of quality meat-processing tools for do-it-yourself hunters. The company's commercial-grade products are built "with quality in mind, not price point" for fellow hunters.

See More Popular Videos

Trending Articles

Crossbow technology, accuracy and power continue to advance with demand, and this year's crop is the most impressive yet; here's a look at the top five that caught our eye.Ranking the 5 Best Crossbows for 2020 Bowhunting

Ranking the 5 Best Crossbows for 2020

Chris Larsen - September 21, 2020

Crossbow technology, accuracy and power continue to advance with demand, and this year's crop...

These trail cameras feature the latest wireless technology.The Best Cellular Trail Cameras for 2020 Optics

The Best Cellular Trail Cameras for 2020

Tony J. Peterson - July 09, 2020

These trail cameras feature the latest wireless technology.

These are our favorite new products of the year for the archery crowd.Best New Bowhunting Gear for 2020 Bowhunting

Best New Bowhunting Gear for 2020

Petersen's Hunting Editors - May 21, 2020

These are our favorite new products of the year for the archery crowd.

Are predators really to blame for declining deer numbers? The answer might surprise you.Do Coyotes Really Affect the Whitetail Herd? Conservation

Do Coyotes Really Affect the Whitetail Herd?

Jeff Johnston

Are predators really to blame for declining deer numbers? The answer might surprise you.

See More Trending Articles

More Recipes

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in beer, finished on the grill, and served with hard-cider sauerkraut and quality mustard.Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe Recipes

Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe

Jack Hennessy - January 29, 2021

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in...

These pheasant egg rolls come together fast, making them a great choice for an afternoon snack, a tailgate appetizer or as a side dish with an Asian-inspired wild-game dinner.Pheasant Egg Rolls Recipe Recipes

Pheasant Egg Rolls Recipe

David Draper - February 08, 2021

These pheasant egg rolls come together fast, making them a great choice for an afternoon...

With a little equipment and some basic knowledge, hunters can turn deer, elk, and other venison into something so much more than the usual steaks and burgers.The Lost Art of Wild Game Sausage Recipes

The Lost Art of Wild Game Sausage

David Draper - January 27, 2021

With a little equipment and some basic knowledge, hunters can turn deer, elk, and other...

Much like a Crock-Pot or slow cooker, cooking sous-vide is a mostly hands-off affair. Should You Sous-Vide Your Wild Game Meat? Recipes

Should You Sous-Vide Your Wild Game Meat?

David Draper - October 19, 2020

Much like a Crock-Pot or slow cooker, cooking sous-vide is a mostly hands-off affair.

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now