Mexican Bison Stew
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.
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.
1 starch, 1 vegetable, 3 lean meat