Green Chile Venison Pozole
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Living in Albuquerque, NM, I was exposed to the world of Mexican cooking, where pozole takes center stage as both a comfort food and a celebratory dish. This ancient recipe has deep roots in pre-Columbian history and reflects the spirit of community, warmth, and festivities. Pozole’s versatility is showcased in its mix of hominy, savory broth, and a balanced blend of spices, showcasing the fusion of indigenous and Spanish flavors. Pozole is available in red, green, or white variations; this recipe is for green since we will be making it with green chile. With its enticing aroma and vibrant colors, pozole invites you to explore the enchantment of Mexican cuisine, turning each bowl into a canvas of artistry and joy.
Venison is a great way to enjoy pozole. The robust and lean qualities of venison bring a special richness to the dish, complementing its traditional flavors. Choosing venison not only honors the cultural blend in Mexican cooking but also introduces a fresh dimension, transforming each bite into a journey of culinary creativity. Pozole with venison becomes more than just a meal; it becomes a delightful fusion of tradition and innovation, leaving an indelible mark on your taste buds.
Incorporating venison into your pozole recipe can offer several health benefits. Venison is a lean meat, so it tends to have lower fat content compared to traditional store-bought meats. This can contribute to a healthier overall diet by reducing saturated fat intake, which is linked to heart health. Additionally, the lean nature of venison makes it a good source of protein without the added calories from excessive fat.
Serving Size: 6 servings
Time to make: 45 Minutes
Special Equipment: Pot, cutting board
Also works with: Chicken
Looking for more chili recipes? Check out this Smoked Venison Chili recipe!
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Green Chile Venison Pozole
6
servings20
minutes25
minutesKeep the screen of your device on
Ingredients
1 lb venison loin (backstrap)
1 can hominy
1 cup tomato sauce
4 cups red chile sauce
3 large green chilies chopped
3 tbsp chicken bouillon
4 bay leaves
3 tsp dried oregano
3 cloves minced garlic
1/2 chopped white onion
1 tsp salt
1 tsp ground cumin
Preparation
- Cut the loin into small, thin pieces.
- Sauté in a hot pot with onion and garlic until brown.
- Add in remaining ingredients and let simmer for 25 minutes on low
- Use a solid or strainer spoon to vary the consistency when serving.
- This can be eaten with a spoon but is best served with warm tortillas.
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