Ingredients 

• 1 pound butternut or kabocha squash
• 1/4 cup maple syrup
• 2 teaspoons kosher salt, divided, plus more to taste
• 1 pound bison ribeye, cut into 1-inch stew cubes
• 2 tablespoons vegetable oil
• 2 tablespoons bison or duck fat
• 2 medium yellow onions, cut into 1/4-inch slices (about 3 cups)
• 1 tablespoon minced garlic
• Water, as needed
• 8 cups bison or beef stock, divided
• 2 (15.5-ounce) cans hominy, drained and rinsed (about 3 cups)
• 3 cups cooked black tepary beans or 2 (15.25-ounce) cans black beans, drained and rinsed

Tools and equipment needed

• Sheet tray 
• Food processor or blender
• Large pot 

Instructions 

1. Preheat oven to 400°F. Cut squash in half lengthwise, and remove the seeds. Place squash, cut side up, on an aluminum foil-lined rimmed baking sheet. Rub cut sides with maple syrup and sprinkle with 1/2 teaspoon of the salt. Roast in preheated oven until tender, 40 to 50 minutes.
2. Meanwhile, sprinkle bison with 1 teaspoon of the salt. Heat oil in a large heavy-bottomed pot. Add bison, and cook until browned on all sides, about 6 minutes total, adjusting heat as needed to prevent overbrowning. Remove bison, reserving drippings in pot. Add duck fat, onions, and garlic, scraping bottom of pot to dissolve any browned bits. Cook onion mixture over medium-high, stirring frequently, until very softened and caramelized, about 20 minutes. (Add water, 2 to 4 tablespoons at a time, as needed, to deglaze and prevent browned bits from burning.)
3. Scoop roasted squash flesh into a blender, and discard skins; add onion mixture and 4 cups of the stock. Process until smooth, about 30 seconds to 1 minute.
4. Return squash mixture to pot; add bison, remaining 4 cups stock, and remaining 1/2 teaspoon salt. Bring to a simmer over medium, about 5 minutes. Reduce heat to medium-low; partially cover, and simmer, stirring occasionally, until bison is fork-tender, about 1 hour, 20 minutes to 1 hour, 40 minutes. Add additional water, 1/2 to 1 cup at a time, if needed, to keep bison submerged; adjust heat as needed to maintain a simmer.
5. Stir hominy and black beans into pot. Cook, uncovered and stirring occasionally, until heated through, 5 to 8 minutes, adjusting consistency with water as needed and seasoning to taste with salt, if desired.