Antelope Pozole Stew

Antelope Mexican Pozole

There’s nothing like a simple and quick wildgame mexican pozole to serve up for your next family meal. This may not be a traditional recipe but it works and it’s how I cook a lot of our wildgame dishes. This is an easy dish to cook at camp if you’ve got an outdoor grill. If not, cook it at home and take it on our next camping adventure.

INGREDIENTS:

  • 3/4 – 1lb ground antelope burger (works with elk and venison)
  • 1 leek chopped
  • 1 small white onion chopped
  • 2 cloves garlic chopped
  • 28oz White or Yellow Hominy
  • 25oz Green Enchilada Sauce
  • 1/2 – 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
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil

DIRECTIONS:

  1. Heat 2 tablespoons oil in a large pan, add onions,leeks and garlic cooking 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.
  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.
  3. Top with shredded green cabbage, green onion and jalapenos. Serve with corn tortillas or tortilla chips.

Enjoy!

Antelope Mexican Pozole
Antelope Mexican Pozole
Antelope Mexican Pozole
Antelope Mexican Pozole

2 Comments

  • Reply October 14, 2019

    Jeromie Traphagan

    When/where does the leek get added to the pot for the Pozole? It’s not in the book either. Thanks.

    • Reply October 19, 2019

      NevadaFoodies

      My apologies we were sheep hunting and I just saw this message. When I said onion I meant onion and leeks. Thank you for catching that – I do appreciate the edit. Kristy

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