In a 5 to 6 quart pan over medium heat, combine
onions and 1 tablespoon of the oil; stir often until onions
are light golden and sweet to taste (about 20 minutes)
Add mushrooms and stir occasionally until liquid evapo-
rates (about 10 more minutes)
Pour mixture out of pan;
set aside.
Add remaining tablespoon of oil to pan along with buf-
falo meat
Stir frequently over high heat until meat is
well browned and crumbly (about 10 minutes).
Return onion mixture to pan along with tomatillos
(break up with a spoon) and their liquid
Stir to free
browned bits from bottom of pan
Add hominy, corn,
cilantro, oregano, and chilies
Bring to a boil
Reduce
heat, cover, and simmer for about 15 minutes, stirring
occasionally to blend flavors
Spoon out and discard hot
chilies before serving, if desired
Serve with warm soft
tortillas and a crisp green salad
