thetoolman
Well-Known Member
I enjoy good Pozole, saw a recipe a few weeks ago for a Venison Pozole. Decided to try and make my own for the first time and it turned out excellent! Had a couple people who "don't eat deer" go back for seconds, one of them asked for the recipe :lol:
I made a large batch, but you could adjust if you like.
3 lbs deer roast cubed into 1 in cubes
3 lbs pork belly, skin off cubed into 1 in cubes
1 large can of Jaunitas Mexican Style Hominy (105 oz. can)
6 oz. of dried chiles
1 whole onion cubed/chunked
3-4 tbsp ground cumin
2-3 bay leaves
Fresh ground black pepper
Fresh ground kosher salt
Garlic powder
3-4tbsp Knorr Tomato Chicken Granulated Bouillon
In a large stock pot on med low heat generously salt and pepper deer meat and pork belly. fill with to about halfway with water. Add onion, cumin, bay leaves, garlic powder and tomato boullion to pot. Simmer on med low for about 3 - 4 hours.
Slice chiles and remove stem, and cores/seeds. Place in saucepan and cover with water. Cook on medium for about 30 min careful not to boil. Once done place chiles into blender and blend with water from saucepan to a milkshake consistency. Then pour chiles through fine strainer or possibly cheese cloth to filter larger particles. Stir into soup and continue to simmer 30min - 1 hour.
While that is going on, chop up some cilantro, dice a white onion finely and shred a half head of cabbage finely for garnish. I also like to add some Valentino black label hot sauce to my bowl. This recipe easily served 10 adults and had leftovers to bring for lunch.
I made a large batch, but you could adjust if you like.
3 lbs deer roast cubed into 1 in cubes
3 lbs pork belly, skin off cubed into 1 in cubes
1 large can of Jaunitas Mexican Style Hominy (105 oz. can)
6 oz. of dried chiles
1 whole onion cubed/chunked
3-4 tbsp ground cumin
2-3 bay leaves
Fresh ground black pepper
Fresh ground kosher salt
Garlic powder
3-4tbsp Knorr Tomato Chicken Granulated Bouillon
In a large stock pot on med low heat generously salt and pepper deer meat and pork belly. fill with to about halfway with water. Add onion, cumin, bay leaves, garlic powder and tomato boullion to pot. Simmer on med low for about 3 - 4 hours.
Slice chiles and remove stem, and cores/seeds. Place in saucepan and cover with water. Cook on medium for about 30 min careful not to boil. Once done place chiles into blender and blend with water from saucepan to a milkshake consistency. Then pour chiles through fine strainer or possibly cheese cloth to filter larger particles. Stir into soup and continue to simmer 30min - 1 hour.
While that is going on, chop up some cilantro, dice a white onion finely and shred a half head of cabbage finely for garnish. I also like to add some Valentino black label hot sauce to my bowl. This recipe easily served 10 adults and had leftovers to bring for lunch.
