Transport your taste buds to the heart of the Southwest with this incredible New Mexico Venison Stew. This isn’t just a meal; it’s a warm, comforting hug in a bowl, brimming with the smoky depth of authentic New Mexico chilies and the rich, savory flavor of tender venison. Using a pressure cooker, we transform simple ingredients into a complex, deeply satisfying stew in just about an hour. It’s the perfect dish for a chilly evening when you’re craving something hearty, flavorful, and truly special. Get ready to fall in love with this rustic, bold, and unforgettable stew!
Ingredients
• 1 lb / 450g venison shoulder, cut into 1-inch cubes
• 4 strips bacon, chopped
• 3 dried New Mexico chilies, stems and seeds removed
• 2 dried Japanese chilies (or chiles de árbol), stems and seeds removed
• 3 cups / 720ml beef broth, divided
• 2 cloves garlic, minced
• 1 tsp / 2.5g ground cumin
• 1 tsp / 6g salt, plus more to taste
• Optional for serving: warm tortillas, cilantro, sour cream, lime wedges
Instructions
1. Directions
2. First, prepare the chili base. Place the dried New Mexico and Japanese chilies in a bowl and cover with 1 cup of very hot beef broth. Let them soak for 20-30 minutes to rehydrate and soften.
3. Once softened, transfer the chilies and the soaking liquid to a blender. Blend until completely smooth to create a chili sauce. Set aside.
4. Set your pressure cooker (e.g., Instant Pot) to the “Sauté” function. Add the chopped bacon and cook until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
5. Pat the venison cubes dry and season them with salt and cumin. Add the venison to the hot pot in a single layer (work in batches if necessary) and sear on all sides until nicely browned. Remove the seared venison and set it aside.
6. Add the minced garlic to the pot and sauté for 30 seconds until fragrant. Pour in a splash of the remaining beef broth to deglaze, scraping up any browned bits from the bottom.
7. Press “Cancel” to turn off the Sauté function. Return the seared venison and cooked bacon to the pot. Pour in the blended chili sauce and the remaining 2 cups of beef broth. Stir to combine.
8. Secure the lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 25 minutes.
9. When the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
10. Carefully open the lid. Taste the stew and adjust seasoning with more salt if needed. Serve warm with your favorite toppings.
Nutritional Information
• Per Serving: Calories 389 | Total Fat 25.4g | Net Carbs 5.3g | Protein 31.2g | Fiber 0.1g
Pro Tips
• For a deeper, smokier flavor, toast the dried chilies in a dry skillet for 30-60 seconds per side until fragrant before you rehydrate them.
• Don’t overcrowd the pot when searing the venison. Browning the meat in batches ensures a rich, flavorful crust that adds immense depth to the stew.
• If venison isn’t available, this recipe works beautifully with beef chuck roast or pork shoulder, cut into 1-inch cubes.
• Serve this stew with warm flour tortillas or cornbread to soak up every last drop of the delicious red chili sauce. A dollop of sour cream or Mexican crema can help balance the heat.
FAQ
Q: Can I use a different meat besides venison for this stew
A: Absolutely! If venison isn’t available, this recipe works beautifully with beef chuck roast or pork shoulder. Simply cut the meat into 1-inch cubes and follow the instructions as written.
Q: How spicy is this stew and can I make it milder
A: This stew has a moderate, smoky heat. The Japanese chilies (or chiles de árbol) provide most of the spice. For a milder version, you can omit the Japanese chilies entirely or use just one.
Q: Can I make this recipe without a pressure cooker
A: Yes, you can make this on the stovetop. Follow steps 1-7 using a Dutch oven or heavy-bottomed pot. Instead of pressure cooking, bring the stew to a simmer, cover, and cook on low for 2-3 hours, or until the venison is fork-tender.
Q: Where can I find dried New Mexico chilies
A: Dried New Mexico chilies can often be found in the international aisle of larger supermarkets, at Latin American grocery stores, or purchased from online spice retailers.
