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  1. #1
    Join Date
    Aug 2016
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    Southwest Florida
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    124

    Default Venison Posole Verde

    Venison Shoulder stewed in onions , tomatilos, green peppers,chicken broth and white hominy. It was pretty tasty. Name:  image.jpg
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  2. Default

    Can you remember the recipe?

  3. #3
    Join Date
    Aug 2016
    Location
    Southwest Florida
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    124

    Default

    LOL probably not exactly as I always wing it. But you can find plenty of posole recipes.
    Here is a quick version. I cut up into 1 inch peices and browned the venison very well.
    Took that out of the pot and then added my diced yellow onion. Cooked that until softened then added two
    Jars of salsa verde and one can of green peppers. Cooked all that for about 3 minutes then added the venison back in. Cooked all that for another 3minutes. Tossed in some oregano. Added enough chicken broth to cover plus 1 inch. Simmer for approx 2-3 hrs until venison is tender. Add one large can of white hominy and cook for 30 minutes more.
    Note: if you can find good Tomitelos then great peel and chop up those instead of using the salsa verde. I couldnt find them so I substuted the salsa verde. If using the fresh tomitelos I would add a bit of salt , garlic and another half an onion to the recipe.

  4. #4
    Join Date
    Jul 2018
    Location
    Idaho Springs, Colorado
    Posts
    261

    Default

    Bet that was(is) delicious!!
    I'll have a beer flavored beer please!

  5. #5

    Default

    I make elk pasole & green chile stew, alot.

  6. #6
    Join Date
    Aug 2016
    Location
    Southwest Florida
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    124

    Default

    I generally only use fresh ingredients amost never canned stuff but sometimes my grocery store drops the ball. But it turned out good. Anytime I use any canned goods in stews and braises i never add any salt during the cooking.

  7. #7
    Join Date
    Jul 2018
    Location
    Idaho Springs, Colorado
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    261

    Default

    Good call!! Everything in a can has a ton of salt. You can always add more after tasting but you can never remove it.
    I'll have a beer flavored beer please!

  8. #8
    Join Date
    Aug 2016
    Location
    Southwest Florida
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    124

    Default

    I initally worked this recipe up with canned goods so I can throw it together quick at deer camp.

  9. #9

    Default

    looking good!

  10. #10
    Join Date
    Aug 2016
    Location
    Bixby Oklahoma
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    291

    Default

    Would that work with hatch chiles?

  11. #11
    Join Date
    Aug 2016
    Location
    Southwest Florida
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    124

    Default

    I believe the can of green chilis I used where hatch.

  12. #12

    Default

    Yes, use Hatch chiles in can if that is all you can find. I have lots of roasted green chile in my freezer.but then again I am in NM....
    You can also order from many NM chile growers & producers online.

  13. #13
    Join Date
    Aug 2016
    Location
    Bixby Oklahoma
    Posts
    291

    Default

    Thats what I was wondering. A couple of local produce shops roast chiles and I saw the sign they were in season.

  14. #14
    Join Date
    Jul 2009
    Location
    Southwest Pa.
    Posts
    1,172

    Default

    I tried this recipe over the weekend with antelope. Turned out great!
    John

  15. #15
    Join Date
    Aug 2016
    Location
    Bixby Oklahoma
    Posts
    291

    Default

    Had this last night with some sage-y mule deer with freshly roasted hatch peppers. Dynamite.

  16. #16
    Join Date
    Aug 2016
    Location
    Southwest Florida
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    124

    Default

    I bet it was tasty.

  17. #17
    Join Date
    Jul 2010
    Location
    Piedmont region of North Carolina
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    1,868

    Default

    A truckload arrived in Charlotte last week direct from Hatch, my daughter got wind of it and scored a half bushel right out of the roaster. You'd have thought we were on North Federal in Denver; they were being snatched up as fast as they could roast them.
    Everything will be alright in the end. If it is not alright, then it is not yet the end.

    Dol dh'iarruidh an fhortain do North Carolina.

  18. #18
    Join Date
    Aug 2016
    Location
    Southwest Florida
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    124

    Default

    Quote Originally Posted by tarheel View Post
    A truckload arrived in Charlotte last week direct from Hatch, my daughter got wind of it and scored a half bushel right out of the roaster. You'd have thought we were on North Federal in Denver; they were being snatched up as fast as they could roast them.
    Luck you got some.

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