Mexican Bison Stew

Ingredients

• 1/2 cup tequila, or water
• Freshly ground pepper, to taste
• 2 pounds bison chuck, or brisket, trimmed and cut into 2-inch pieces
• 2 cups diced tomatoes
• 1 teaspoon ground cumin
• Garnishes
• 1/2 cup fresh cilantro leaves
• 2 cups chopped onion
• 2 tablespoons extra-virgin olive oil, divided
• 3 tablespoons chili powder, divided
• 1 cup finely chopped red onion
• 2 tablespoons lime juice
• 1 tablespoon chopped garlic
• 1 cup reduced-sodium chicken broth
• 3 cups diced (1-inch pieces) patty pan, chayote or summer squash (see Tip)
• 8 lime wedges
• 2 cups finely shredded cabbage
• 1 15-ounce can white or yellow hominy, (see Note), rinsed
• 2 teaspoons kosher salt
• 3 mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2-inch pieces
• 1 cup orange juice

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