Southwest Elk Stew
Ingredients
- 2 ½ cups dried garbanzo beans
- 2 pounds elk roast
- 2 tablespoons olive oil
- 2 eaches bay leaves
- 4 cups water as needed
- 2 ½ ounces New Mexico chile pods
- 6 cups boiling water
- 1 ½ tablespoons salt
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 head cabbage, cored and thinly sliced
- 2 eaches avocados - peeled, pitted, and sliced
- 2 fruit (2" dia)s limes, cut into wedges
- 1 teaspoon crushed red pepper, or to taste
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