Yield: 1 Servings
3 lb bison, Ground
3 poblano peppers, fresh
2 md onions
30 oz rotel tomatoes, diced (3 can
4 1/2 Tbsp New Mexico chile powder
1 1/2 tsp cumin, Ground
1 1/2 tsp paprika
3 cl garlic
1 fresh lime
Brown the bison meat (add a little oil and break it up as you brown it.) Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
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