Sharon LaFleur is the force behind the website gheewhizz.com, a “Low Carb Cajun Country Keto” cooking blog. If you’ve made your way through the typical round up of “cold-weather” dishes, this recipe is a bright and flavorful way to break up the routine!

Serves 8

318 Calories per serving

Ingredients

• 2 pounds beef cuck or venison, cut into 1/3 inch dice
• 2 poblano peppers
• 2 Anaheim peppers or Hatch chiles
• 3 tomatillos
• 1 large onion chopped
• 4 tbsp lard (or ghee or coconut oil) separated
• 2 cloves garlic
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp ground coriander
• 1 tbsp chili powder
• tbsp. salt, pepper, cayenne to taste
• 1 can Rotel tomatoes
• 1 cup beef broth
• ½ cup minced cilantro
• 1 sliced jalapeno
• 2 sliced or mashed avocados

Instructions

Step 1.

Oil a baking sheet with lard or oil. Remove stems from peppers, remove ribs and seeds. Lay the peppers skin-side up on the baking sheet. Broil 5-7 minutes. Move to a Ziploc bag to steam. Chop with tomatillos.

Step 2

Add 1 tbsp of lard or oil and meat to baking sheet. Season with salt and pepper. Roast for 15 minutes at 350 and then reduce temperature to 300.

Step 3

In a Dutch oven, sauté onion. Add garlic, cumin, oregano, coriander and chili powder. Add meat and remaining ingredients. Place covered Dutch oven in the oven for 3 hours. Garnish with cilantro, jalapeno and avocado.

Perfect Desert 

Strawberry Dessert Salsa

1 cup strawberries finely chopped

2 kiwis finely chopped

1 apple finely chopped

1 jalapeno finely chopped

1 tbsp lime juice

Mix together and serve with paleo sugar cookies!