Antelope Pozole Stew Recipe (Nevada Foodies photo)
July 07, 2015
By Kristy Crabtree
Print Recipe
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.
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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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