Wild Pazole Rojo

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Pasole or Pazole? Who knows, who cares? All I know is even though I am not a soup person, this soup is  a phenomenal exception. This is a variation of a verde pasole that I was taught by my Mother. Adapted for a combination of venison and wild boar, this soup could be done with all one type of meat but for a variation of textures and flavors, I find its best to combine boar with venison. This soup can be done in a stock pot but I highly suggest utilizing a pressure cooker simply because of the speed of completion drops from 3 ½ hours down to about an hour all in. Give this a try and I would be willing to bet you would be making it again!

 

Recipe:

Prep Time: 15  Minutes    Cook Time: 10 Minutes // 3 Hours    Serving Size: 8-10

- 1lbs wild Boar, Cubed

- 1lbs Venison, Cubed

- 2 29oz. cans Hominy

- 6 Cloves Garlic

- 2T Bacon Grease

- 1 Yellow Onion, Diced

- 2 Bay Leaves

- 8C Chicken Stock

- 1T Mexican Oregano

- 1T Thyme

- 1T Chipotle in Adobo Sauce

- 1 Bunch Cilantro

- 1 Bunch Green Onion

- 4 Limes, Sliced

 

In a larger pressure cooker or stock pot, add chicken stock, bay leaves, oregano, thyme, chipotle peppers and heat on medium heat.

In a large skillet add 1T bacon grease and set burner to high. Add Diced onions and cook until the onion is translucent. Mince garlic and add it in with the onions and cook for an addition 30 seconds. Move the onions and garlic into the pressure cooker or stock pot.

Add the remaining 1T bacon grease to the skillet and add the cubed boar and venison. Brown the meat on all sides for 2-3 minutes. The meat does not need to be cooked through completely as it will finish within the soup. Move the meat to the pressure cooker after browned.

If using a pressure cooker, seal and cook under pressure for 10 minutes. Remove from heat and allow the pressure to release. If using a stock pot, cover and cook for 3 hours, then remove from heat.

Add hominy to the soup and allow the soup to rest for 10 minutes before serving. Garnish with cilantro, green onions, and lime. Enjoy!