Pheasant Pozole Verde

Recipe by Rikki Folger.
Find more from her at Wild and Foraged and Harvesting Nature.

Pozole Verde is a traditional Mexican soup and is generally prepared using pork or chicken. This recipe does well with the use of wild game birds like pheasant or grouse. Pozole is the perfect summer soup with lots of flavor, mild spice and an abundance of fresh toppings. Some ingredients, like canned hominy, are found in the ethnic section of most grocery stores. Tomatillos could be hard to find, depending on where you are in the country. I recommend checking out your local Mexican market or farmers market to find them.

I recommend having all your ingredients prepped before cooking. This will ensure a stress-free cooking experience and it makes life easier. My family enjoys adding their own toppings, so I plate them individually at the center of the table. This soup is best enjoyed fresh but will last up to three days when stored properly in the fridge. You can also freeze in airtight containers to keep it fresh even longer.

Serving Size: 6 servings
Time to make: 1 hours
Special Equipment: Large Dutch Oven or Pot, Large Skillet, Blender
Also works with: Grouse, Chicken, Pork

Ingredients

• 8 cups pheasant stock (chicken stock is a great substitution)    
• 1 tsp kosher salt    
• 1 tsp ground coriander    
• 1 tsp dried oregano    
• 2 bay leaves    
• 2 tsp ground cumin    
• 1 tsp freshly ground black pepper    
• 2 lbs pheasant, boned out and skinned (I used both light and dark meat)    
• 1 lbs tomatillos, husked and washed    
• 1 yellow onion, roughly chopped    
• 3 poblano chili peppers, seeded and sliced    
• 1 jalapeno, seeded (for more spice keep the seeds or use two serrano peppers)    
• 6 large garlic cloves, smashed    
• 1 tbsp avocado oil    
• 4 cups hominy, rinsed and drained (or three 15oz cans)    
• 1 bunch cilantro (including tender parts of the stems)    
• Garnishes: thinly sliced cabbage, avocado, radishes, sour cream, freshly sliced jalapenos, lime wedges, queso fresco, cilantro, sliced red onion, tortilla chips, or hot sauce