This recipe was in the Austin American Statesman using turkey instead of buffalo like the original recipe called for. I used ground buffalo and it was great.
2 Tbsp olive oil
1 large onion chopped
3 garlic cloves minced
1 lb mushrooms sliced
1 tsp oregano
1 tsp cumin
2 lbs ground buffalo (or ground beef or ground turkey )
1 1/2 lbs tomatillos
1 bunch cilantro chopped coarsly
1 15 oz can white hominy drained
1 cup chicken broth
8 oz frozen corn
1/2 tsp salt
1/4 tsp ground pepper
heat the olive oil in a large pot. Saute the onions over medium heat for 10 minutes. Add the garlic,mushrooms,cumin and oregano. Saute 4 minutes more. remove the mixture from the pot and set aside.
in a seperate pot place the tomatillos. cover with water and boil for 5 minutes.Drain.
in a blender puree the tomatillos and cilantro in batches to create a salsa.
In the original pot brown the meat. Drain the fat out. add the mushroom/onion mixture the salt and pepper and the salsa. Bring to a boil and add the hominy. Simmer uncovered 30 minutes. Add the frozen corn and simmer 15 minutes more. Season with more salt and pepper to taste.