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.
- 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
- 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.
- 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.
- Top with shredded green cabbage, green onion and jalapenos. Serve with corn tortillas or tortilla chips.