Hunter Hatch Chile Venison Stew

servings: 6-8
Cook Time: 1 Hr 10 Min

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  • 2 tsp Mexican oregano
  • 1 tsp salt
  • 4 cups vegetable stock
  • 1 tbsp vegetable oil
  • 2-3 cups water
  • 1/2 tsp cumin
  • 1 onion, chopped
  • 3 baking potatoes, skin-on and diced
  • 2/5 lbs venison sausage, sliced into 1/2 inch thick medallions
  • 2 tsp garlic, minced
  • 12 Hatch chile peppers, roasted and peeled, juice reserved


Lightly coat a large skillet with vegetable oil and cook the sausage, onion, and potatoes until onions are translucent. Transfer mixture to a large stockpot and add remaining ingredients. Cook until potatoes are done and adjust seasonings. Simmer an additional 30 minutes. If stew needs more heat, add pepper juice until just short of desired heat level is reached. Hatch peppers will increase in heat with continued cooking.

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