Waterfowl Chili Colorado

A dish that even those that love to waterfowl hunt, but don’t necessarily love eating the harvest, can enjoy!
This versatile mean can be served wrapped in tortillas, enchilada-style, or in a bowl with toppings.

INGREDIENTS:

-5 cups waterfowl meat, cut into 1-2 inch chunks
-8 dried guajillo chilies, seeds and stems removed
-2 dried ancho chilies, seeds and stems removed
-1 teaspoon dried oregano
-1/2 teaspoon dried cumin
-3 tablespoons oil (olive or avocado)
-salt/pepper
-5 garlic cloves, minced
-1 1/2 cups diced yellow onion
-3 tablespoons all purpose or masa flour
-3 cups beef, game, or waterfowl stock

Directions:

1. Heat 2 quarts of water in large pot over medium-high heat. Once boiling, add peppers, reduce heat to low, and simmer for 20-25 minutes or until peppers soften. Drain the peppers, reserving the liquid. Transfer peppers and 1 cup reserved liquid to a blender of food processor. Add oregano and cumin. Process until mixture is smooth. If necessary, add a little more of the reserved liquid.
2. Heat oil in a large pot over medium-high heat. Season the meat with salt and pepper and brown in the hot oil.
   Once the meat is well browned, add garlic and onions. Cook until onions are translucent. Sprinkle flour/masa over everything and stir to coat evenly. Reduce heat to medium and cook for 3 to 4 minutes.
3. Stir in processed chilies and stock and bring to a boil. reduce heat to low, cover, and simmer for 2-3 hours or until meat is very tender, checking occasionally to ensure meat is covered with liquid, adding more stock as needed. Season to taste with salt and pepper.
   
   Serve in a bowl with sour cream, cheese, avocado, tomato, lime, onions, and rice,
   OR
   wrapped in a tortilla with cheese, sauce poured on top, and baked like an enchilada.
   

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