Bison Pozole Soup
By Sue Lau | Palatable Pastime
This is not the usual pork and hominy type of pozole but kind of a cross between pozole and chili with ground bison, ancho chili, and harvest vegetables. You could make this with ground beef, pork, chicken or turkey as well.
I made this soup up when I had some bison on hand and wanted to make chili, but didn’t want to do the usual thing. I felt more in the mood for something with an autumn feel, so changed up the vegetables to include hominy and squash, as well as change around the type of seasonings and omit tomatoes altogether.
The result is very good! It’s not really the usual pozole or chili but to me, it has a very southwestern- Plains region, harvest soup feel about it. We quite enjoyed and I hope you all do as well.
Bison Pozole Soup
- 1 large onion, chopped
- 1 tbsp. olive oil or lard
- 3-4 cloves garlic, chopped
- 1 tbsp. minced fresh sage leaves
- 1 pound ground bison
- 2 fresh red jalapeno or red fresno peppers, sliced
- 1 cup diced fresh zucchini
- 1 (15 ounce) can hominy, drained
- 2 cups cooked black beans
- 1 quart beef stock
- salt and black pepper to taste
- 2 tbsp. Ancho chili powder
- 1/3 cup masa harina
- In a dutch oven, heat the oil or lard and saute the onion until soft.
- Add the garlic, sage, and bison to the pan and cook until the bison is browned and crumbled.
- Add the jalapenos, and zucchini and continue cooking until the zucchini is browned.
- Stir in the hominy, black beans, beef stock and season to taste with salt and pepper.
- Add the chili powder and masa harina, stirring well.
- Bring mixture to a boil, then reduce heat, cover and simmer for about 30 minutes.
- Serve hot, as you would with soup or chili.
From the kitchen of palatablepastime.com
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