VENISON POZOLE ROJO
Servings: 4 people
Ingredients
- 5 dried ancho chilis or 8 dried guajillo chilis stemmed and seeded
- 1 head of garlic, peeled and roughly chopped
- 4 venison shanks, or around 2 pounds of boneless stew meat
- 1 large white onion, small dice
- 4 carrots, large dice
- 6 celery stalks, large dice
- 2 tablespoons dried Mexican Oregano
- 1 tablespoon ground cumin
- 5 cups canned hominy, drained or 4 cups dried hominy (pre-cooked)
- 3 quarts venison or chicken stock
- salt to taste
TOPPINGS FOR SERVING
- lime
- chopped cabbage or lettuce
- tostadas or tortilla chips
- cilantro
- radishes
- avocado
- rice
- hot sauce
Instructions
- Rehydrate the chilis. Bring enough water to cover the chilis to a simmer on the stove or in the microwave. Place the chilis in a bowl and pour the water over the chilis. Place another small plate on top of the chilis to keep them submerged. Cover the entire bowl with another larger plate or plastic wrap. Let them hydrate for 20 minutes.
- Preheat the slow cooker. While the chilis are hydrating, pre-heat. your slow cooker for 20 minutes.
- Add the rehydrated chilis to a blender or food processor. Pour in enough of the warm water to make a thin paste and puree the chilis. Set them in the refrigerator for later.
- Place the venison in the slow cooker, followed by the remaining ingredients, minus the hominy and chili puree.
- Cover the cooker and cook on the low setting until the meat is fork-tender. This can take around 10 hours with venison depending on which cut of meat you are using.
- Around 1 to 2 hours before serving, pour the chili puree and hominy in with the rest of the ingredients and let cook for 1 more hour. If you're in a time crunch and need to cook everything at once, you can add these in with the other ingredients in step 4.
- Serving: Serve this up with any of the listed ingredients above. This recipe is great for serving directly from the slow cooker while it's being kept warm.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!