This stew is a staple at the Notah Begay golf events but also shows up on the restaurant menu. Myles Lucero sources the bison from Beck & Bulow, in Santa Fe.

  • ¼ cup light vegetable oil 
  • 1 large yellow onion, finely diced 
  • 1 celery stalk, minced 
  • 2 cloves garlic, minced 
  • ½ cup New Mexico red chile powder 
  • 2 tablespoons Mexican oregano 
  • 8 cups reserved bison cooking broth from Braised Bison Short Ribs
  • (see recipe) 
  • 2 fresh sage leaves 
  • 3 cups white hominy, soaked overnight and drained 
  • Braised Bison Short Ribs (see recipe) 
  • Salt and pepper to taste 
  • Optional garnish: fresh cilantro, diced onion 

For BRAISED BISON SHORT RIBS 

  •  2 bison short ribs, about 5–6 pounds 
  • Salt and pepper  
  • ½ cup light vegetable oil 
  • 2 carrots, diced 
  • 1 yellow onion, diced 
  • 2 celery stalks, diced 
  • ¼ cup tomato paste 
  • 2 cups red wine 
  • 2 sprigs fresh rosemary 
  • 4 sprigs fresh thyme 
  • 1 small bunch parsley 
  • Water 

Serves 8-10

  1. In a large skillet over medium heat, add oil and heat until it shimmers. Add onion, celery, garlic, chile powder, and oregano. Cook, stirring frequently, until vegetables are tender and mixture is very dark brown and coats the bottom of the pan, about 15–20 minutes.
  2. Add cooking broth, sage, and hominy. Bring to a boil, then reduce heat and simmer for 4–5 hours until hominy is soft and cracked open.
  3. Add cooked bison and continue cooking about 1 hour until the meat falls apart and absorbs flavors from the posole.
  4. Season with salt and pepper to taste. Serve garnished with cilantro and diced onion, if desired.

FOR BRAISED BISON SHORT RIBS

  1. Season short ribs generously with salt and pepper.
  2. In a large pot, heat oil over high heat. Sear ribs until deep golden brown on all sides. Remove and set aside.
  3. Add carrots, onion, and celery to pot and sauté until translucent. Add tomato paste and cook, stirring, until vegetables are lightly charred. Deglaze with red wine, scraping up browned bits from bottom of pan. Return ribs to pot along with rosemary, thyme, and parsley. Add water to cover.
  4. Bring to a boil, then reduce heat to low. Cover and braise for 6 hours until meat is fork-tender. Strain and reserve 8 cups cooking broth. Let ribs cool, then cut into thirds.

This recipe originally appeared in “Pride of Place” by Gwyneth Doland.