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Bison Pozole Soup

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Total Time 45 mins
Course Soups and Stews
Cuisine Mexican
Servings 6


  • 1 Dutch oven


  • 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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