Antelope Pozole Stew Recipe | Outdoor Channel
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Antelope Pozole Stew Recipe

This antelope stew recipe includes ground antelope, white hominy, green enchilada sauce, onions and a blend of seasonings

Antelope Pozole Stew Recipe (Nevada Foodies photo) Antelope Pozole Stew Recipe (Nevada Foodies photo)

By: Kristy Crabtree

Serves: 4
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Ingredients:

  • ¾ to 1 pound ground antelope burger (works with elk and venison)
  • 1 leek, chopped
  • 1 small white onion, chopped
  • 2 cloves garlic, chopped
  • 28 ounces white or yellow hominy
  • 25 ounces green enchilada sauce
  • ½ to 1 can light beer (optional, but use it if you can)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil

Directions:

1. Heat 2 tablespoons oil in a large pan, add onions and garlic, and cook until onions become translucent. Add hominy to onion mixture and stir together. Add enchilada sauce, beer, salt, cumin, white pepper, cayenne pepper, garlic powder and oregano. Cook over low heat about 30 minutes, stirring occasionally.

antelope pozole stew recipe cooking
Cook ground antelope, hominy and enchilada sauce for an additional 30 minutes. (Nevada Foodies photo)

2. In a separate pan, heat remaining oil and cook ground antelope until browned. Add antelope to hominy and enchilada sauce. Continue to cook on low heat for another 30 minutes.

For more antelope recipes, visit NevadaFoodies.com.

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