Cut the potatoes into medium-sized slices (6 or 7 mm. thick). Slice the onions, peppers and garlic cloves into julienne strips.
Then, with a knife, scrape the inside of the dried peppers (after being soaked for 5 hours) to remove the flesh.
Heat the extra-virgin olive oil in a large pot. Once the oil is hot, add all the sliced vegetables. Let them cook for 5 minutes before adding the meat (cut into medium-sized chunks), the wines and the dried pepper flesh.
Cover with water and bring to a boil. Skim off any foam. Then, add the spices and boil until tender (approximately 1 hour).
If the broth reduces too much, you can add a little hot water, but adjusting the salt to taste.
Ingredients (6-8 servings)
- 2 kg. (4.4 lbs.) venison
- 1 kg. (2.2 lbs.) ripe tomatoes
- 4 green peppers
- 4 dried ¨choricero¨peppers
- 2 heads garlic
- 2 large onions
- 1/2 l. (2 c.) white wine
- 1/2 l. (2 c.) red wine
- 30 g. (2 tbsp.) peppercorns
- 2 cloves
- Oregano
- Thyme, parsley and salt
- 1 glass (1 c.) of Oleoestepa Hojiblanca extra-virgin olive oil
NOTE: The venison can be substituted with wild boar or cubed steak.
Recommended extra-virgin olive oil: Oleoestepa Hojiblanca, due to its fruity aroma and flavor which goes very well with any kind of stew or casserole.
