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Buffalo Stew

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“I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.”

Ingredients Nutrition

  • 2 large onions, chopped
  • 2 teaspoons vegetable oil
  • 34 lb mushroom, thinly sliced
  • 1 lb ground buffalo meat or 1 lb extra lean ground beef
  • 2 (13 ounce) cans tomatillos
  • 1 (15 1/2 ounce) can hominy, drained
  • 1 (15 ounce) can baby corn, drained
  • 14 cup chopped fresh cilantro
  • 1 teaspoon dry oregano leaves
  • 5 small dried hot red chiles


  1. In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
  2. Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
  3. Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
  4. Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
  5. Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
  6. If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
  7. Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.

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