Braised Antelope Chile Verde Recipe | Traeger Grills

Ingredients

• 3 Cups chicken stock, divided
• 1 Pound tomatillos, husked, rinsed and cut into 1/2 inch wedges, divided
• 1 Bunch green onion, coarsely chopped
• 1 1/2 Cup fresh cilantro with tender stems
• 3 Cloves garlic, peeled
• As Needed olive oil
• To Taste salt and pepper
• 5 Pounds antelope shoulder, trimmed and cut into 2 inch cubes
• 1 Large onion, chopped
• 1 Tablespoon cumin seeds
• 3/4 Cup diced, roasted, peeled and seeded mild green Hatch or Anaheim chiles
• 2 Teaspoons dried oregano
• 1 Pound Yukon Gold potatoes, peeled and cut into 3/4 inch cubes