Pheasant Pozole Verde
This recipe is perfect for warming up the entire family.
Servings: 8 people
Equipment
- Blender or food processor
Ingredients
- 2 lbs pheasant breasts and thigh
- 7 C chicken broth
- 2 tsp epazote leaves or 1-2 bay leaves
- 1 lb tomatillos husked and halved
- 1 large onion quartered
- 6 cloves garlic
- 2 poblanos deseeded
- 1 jalapeño deseeded
- 2 serranoes deseeded
- 3/4 C cilantro
- 2 tsp oregano
- 2 T olive oil
- salt to taste
- pepper to taste
- 30 oz white hominy drained
Serve With:
- shredded cabbage
- sliced radishes
- avocado
- lime wedges
- cilantro
- tortilla strips
- sour cream
- chopped onions
Instructions
- Place pheasant, chicken broth and epazote in the slow cooker and cook on low for 4 hours or until pheasant easily shreds from bone/tendon.
- Remove pheasant once cooked and set aside to cool. Optional: discard any fat in the broth. While pheasant cools, make the verde sauce.
- In a blender, add tomatillos, onion, garlic, poblanos, jalapeño, serranoes, cilantro, and oregano. Depending on blender size you may have to blend in batches. Pulse/Blend until coarsely chopped. Scrape sides as needed.
- Season with salt and pepper.
- In a large sauce pan, heat oil over medium-high heat.
- Add puree.
- Cook until the puree turns a dark green, 10-12 minutes.
- Shred the pheasant meat and add back into the slow cooker. Add puree. Add drained hominy. Mix until combined. Let cook on low until everything is hot.
- Serve with desired toppings. ENJOY!