Elk Pozole

[GringoBling]

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.

 

[Grundy53]

Looks great!

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[Azone]

That looks great. I love pozole, easily one of my favorite Mexican dishes.

 

[Rob5589]

Love pozole, looks delicious!

 

[goathunter]

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.

 

[tkhuntsman]

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.

 

[woods89]

I'll have to give this a try sometime. I make posole verde with turkey legs, or squirrel quarters, and love it!

 

[GringoBling]

@woods89 I've never tried squirrel. Maybe I'll have to try it sometime.

 

[woods89]

@woods89 I've never tried squirrel. Maybe I'll have to try it sometime.

I don't think you'll be disappointed.

 

[lamarclark09]

I really like pozole so much and it looks absolutely delicious.