Buffalo Stew

2 large onions, chopped
2 teaspoons vegetable oil
3/4 lb mushrooms, thinly sliced
1 lb ground buffalo meat or extra lean ground beef
2 (13 ounce) cans tomatillos
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can baby corn, drained
1/4 cup chopped fresh cilantro
1 teaspoon dry oregano leaves
5 small dried hot red chiles

In a 5-6 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 evaporates, about 10 more minutes; remove from pan, set aside.
Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.