Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.

Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more.

Stir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls. *****

The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted the animals that roamed the mountains, and the women gathered and harvested both wild foods and the foods that they cultivated on the land.

This recipe is based on a traditional stew that was taught to me by a San Carlos medicine man during one of my visits to his ranch. When I prepare the stew now, I can vividly remember the tapping of his traditional water drum and the songs he chanted in his native Apache tongue. Through his songs, he asked for all people to walk in harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum. I still remember the sincerity and yearning of his songs.

Depending on what type of produce was available, the ingredients added to the venison varied each time the stew was prepared. This recipe includes the basics of the stew, but you can substitute other vegetables.

From "Native American Cooking, " by Lois Ellen Frank