Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas.

Bruce Aidells
Source: EatingWell Magazine, March/April 2009


Recipe Summary

3 hrs


Ingredient Checklist


Instructions Checklist
  • Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add bison and toss to coat.

  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.

  • Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chiles and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila (or water), scrape up any browned bits, and simmer until most of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Return to a simmer, reduce heat, cover and cook until the bison is easily pierced with a fork, 1 1/2 to 2 hours.

  • Stir in squash and cook until just tender, 8 to 15 minutes, depending on the type of squash. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.


Make Ahead Tip: Prepare through Step 3; let cool, cover and refrigerate for up to 2 days. Skim any fat from the top, reheat and finish with Step 4.

Note: Hominy is white or yellow corn treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets--near the beans--or at Latin markets.

Tip: Look for chayote in well-stocked supermarkets or Mexican grocers.

Nutrition Facts

300 calories; protein 27.5g 55% DV; carbohydrates 24.1g 8% DV; exchange other carbs 1.5; dietary fiber 4.7g 19% DV; sugars 8.4g; fat 6.8g 11% DV; saturated fat 1.5g 7% DV; cholesterol 74.8mg 25% DV; vitamin a iu 1511.1IU 30% DV; vitamin c 47.2mg 79% DV; folate 36.7mcg 9% DV; calcium 49mg 5% DV; iron 4.8mg 27% DV; magnesium 48.9mg 18% DV; potassium 805.2mg 23% DV; sodium 748.6mg 30% DV; thiamin 0.1mg 13% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
Great surprise! Making this for the first time and using ingredients that were new to me chayote I didn't know what to expect. I got compliments from start to finish. The house smelled wonderful from the onions poblano chili powder and tequila. The garnishes are part of the flavor profile so do not omit them. The cabbage gives much needed texture. All in all a great success. Will be adding this to my rotation. Read More
Rating: 4 stars
Good recipe Good recipe but what a waste of good tequila! The flavor of tequila is virtually imperceptable given the spices that are used. Cons: tequila Read More