4 green Anaheim chile peppers
2 jalapeño peppers
1 cup flour
1 tablespoon garlic powder
4 tablespoons vegetable oil
2 large sweet onions, chopped
4 cloves garlic, chopped
4 ounces hatch diced green chiles
1 1/2 ounce tequila
1 tablespoon cumin
2 teaspoons dried oregano
4 cups chicken broth
1 cup water
25 ounces white hominy
Cotija cheese
Heat outdoor grill and roast Anaheim chile peppers and jalapeño peppers until skin becomes charred. Remove from heat and place in a plastic or paper bag for 15 minutes. When cooled, remove skin, seeds and chop. (NOTE: wear plastic gloves when removing skin and seeds.) Mix garlic powder and flour in a plastic bag. Add antelope meat to bag, seal bag and shake being sure to cover all pieces. Heat dutch oven pot over medium-high heat and add 2 tablespoons of oil. Brown antelope meat on all sides, remove and place on paper towel. Make sure to cook in batches so not to crowd the meat while cooking. Add more oil if needed during cooking. After browning meat, add remaining oil to the pot. Add onions, garlic and hatch chiles and cook until onions are soft and translucent. Add tequila shot and scrape the chunky bits off of the bottom of the pot. Add meat, onions, chopped chiles, seasonings, chicken broth and water to a crock-pot and cook on low for 6 hours. During the last hour of cooking, stir in the white hominy and continue to cook on low until meat is tender. Serve with crumbled cotija cheese and warm flour tortillas.