Updated: Sep 6, 2022
If there's one easy Mexican dish full of favor that I push on my family and friends, its this green chile con carne made with venison. It is a true "set it" and "forget it" meal that's made with the use of the tried and true slow-cooker. Fresh chilies and tomatoes are best, but if you find yourself in a pinch for time, you can easily swap them out for the fire roasted jarred/canned versions.
Servings: 3 to 4
Prep Time: 20 minutes
Cook Time: 6 to 8 hours on the high setting of your slow-cooker.
Special Equipment: Crockpot 8 Quart Slow Cooker
When making your pureed sauce at the end, feel free to season it to your liking. Like it a little sweet? Add in some honey. Like it a little more spicy? Add in some chile flakes or your fresh hot sauce.
Optional garnishes are fresh/pickled onions, lime juice, queso fresco, cotija cheese, toasted pumpkin seeds, roasted chilies, avocado.
2 tablespoons cooking oil (olive, bacon fat or pork lard)
2 pounds venison shoulder, boneless or cut in half (bone-in)
3 poblano peppers or 5 hatch chilies
2 onions, sliced thick
2 cups diced tomatoes (one 15 ounce canned tomatoes will work)
1 bay leaf
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon dried thyme (fresh is even better)
1 3/4 cups stock (venison or beef)
1/2 teaspoon Worcestershire sauce
kosher salt and pepper
In a large skillet heat the cooking oil over medium high heat. Season the venison with salt and pepper to your liking. Once the pan is hot, sear the venison on all sides until golden brown. Work in batches if you need to, overcrowding the pan will cause your meat to steam rather than sear. Set the meat to the side.
Under your broiler or on your grill, roast the poblanos and jalapeno until they are charred. Remove from the heat and place in a blow covered with a towel. Once they are cool enough to handle, remove the outer layer of skin and the seeds from the peppers. Chop them roughly with a knife.
In the bottom of your slow cooker, add the sliced onions. Place the venison on top of the onions followed by the remaining ingredients. Season with about 1 teaspoon of kosher salt and black pepper to your liking.
Cook in your slow-cooker on the high setting for 6 to 8 hours or until the meat is fork tender. Remove the meat from the cooker. While reserving the cooking liquid to use as a sauce, strain the cooking liquid. Add the strained vegetables and herbs to a blender. Add enough of the reserved cooking liquid to make a sauce to your desired thickness. Taste the sauce and season with salt and pepper to your liking. Add chopped fresh cilantro to your liking as well.
Pour your pureed sauce over the meat and stir to combine.