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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 2651g Recipe makes 1 batch) |
||
| Calories 1878 | ||
| Calories from Fat 276 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.7g | 47% | |
| Saturated Fat 8.0g | 39% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 625mg | 208% | |
| Sodium 4723mg | 196% | |
| Potassium 7436mg | 212% | |
| Total Carbohydrate 112.8g | 37% | |
| Dietary Fiber 29.2g | 116% | |
| Sugars 13.5g | ||
| Protein 298.0g | 595% | |
Ingredients
- 3 lbs ground buffalo meat
- 3 poblano peppers, fresh
- 2 medium onions
- 30 ounces Rotel tomatoes, diced (3 can)
- 4 1/2 tablespoons new mexico chile powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 3 cloves garlic
- 1 fresh lime
Directions
1
Brown the bison meat.2
Bison is lean and clumpy, so add a little oil and break it up as you brown it.3
Add finely chopped onions and garlic.4
When onions are clear, add tomatoes and spices.5
Add water to barely cover, and simmer until meat is tender.6
Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
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