Apache Stew - cooking recipe

Ingredients

2 red bell peppers
2 carrots, sliced
5 green anaheim chilies
3 cups cooked indian hominy
1/4 cup sunflower oil
8 cups water
1 lb venison, cut into 1 1/2 inch
1 1/2 teaspoons salt
1 onion, diced
1 teaspoon white pepper
3 garlic cloves, finely
1 cup tumbleweed greens

Preparation

Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.