INGREDIENTS
1 cup dried hominy (see Note)
1 (3- to 4-pound) bison chuck roast
Coarse sea salt
3 tablespoons sunflower oil
3 to 4 cups bison or vegetable stock
2 fresh sage sprigs, plus more sage leaves reserved for garnish
1 (4-inch) branch wild white cedar, or 2 teaspoons dried juniper berries
¼ cup light agave nectar
1 packed cup sliced dandelion greens (or other dark greens, such as spinach or kale)
PREPARATION
Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.
Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it’s not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.
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