Elk Pozole

Joined
Apr 23, 2021
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525
Location
Dallas
Using Hank Shaw’s recipe from his Buck, Buck Moose cookbook, I used 3 pounds of elk sirloin to make a batch of Pozole. The flavor in this recipe is created by making a chili purée from dried ancho and Guajillo chilis. The flavor seeps into the tender cubed elk pieces as it simmers. To serve, I add lime, sliced red cabbage, thin sliced radish, and a little sour cream.
 

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Joined
Jan 23, 2013
Messages
857
Using Hank Shaw’s recipe from his Buck, Buck Moose cookbook, I used 3 pounds of elk sirloin to make a batch of Pozole. The flavor in this recipe is created by making a chili purée from dried ancho and Guajillo chilis. The flavor seeps into the tender cubed elk pieces as it simmers. To serve, I add lime, sliced red cabbage, thin sliced radish, and a little sour cream.
Been wanting to try this, I've made a bunch of his dishes.
 
Joined
Feb 19, 2023
Messages
438
Location
Montana
Using Hank Shaw’s recipe from his Buck, Buck Moose cookbook, I used 3 pounds of elk sirloin to make a batch of Pozole. The flavor in this recipe is created by making a chili purée from dried ancho and Guajillo chilis. The flavor seeps into the tender cubed elk pieces as it simmers. To serve, I add lime, sliced red cabbage, thin sliced radish, and a little sour cream.
I grew up in a hispanic community in the southwest and elk pozole is one of my most favorite memories. It's pretty much a tradition in most of the households there after a successful hunt.
 
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