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1
Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat.
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2
When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes.
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3
Transfer the bison to a plate using a slotted spoon and set aside.
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4
Drain the liquid in the bottom of the pot and discard.
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5
Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions.
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6
Cook until softened and beginning to brown, about 5 minutes.
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7
Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic.
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8
Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes.
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9
Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes.
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10
Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water.
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11
Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes.
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12
Season with salt.
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13
Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired.
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14
Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams
