Pozole is a manly dinner on its own. It has a stick to your bones quality that rides with you all day, and has pulled me through some long hours in the winter. Make it out of bear and you are talking about an Alpha Male Meal deluxe. But today is the summer solstice–traditional pozole would ride you just a little too hard, so this recipe is a tad lighter. Try this with your next bear (or pork butt if you don’t have a bear shoulder handy).
Prep Time: 3 hours
- Bone in bear shoulder roast (about 5 pounds)
- Salt and black pepper
- 4 tablespoons of coconut oil
- 4 medium onions, diced
- 6 medium garlic cloves, minced
- TBS oregano, fresh best
- 8 cups of venison stock (or chicken)
- 4 15 oz cans of white hominy, drained.
- 1.5 pounds of tomatillos, husked and washed
- 5 jalapenos
- 2 bunches of cilantro
- Preheat oven to 300.
- Dissect the shoulder’s various muscles and reserve the bone. Salt and pepper it generously. In a large Dutch oven, heat the coconut oil over medium heat. Add half the onions and a half teaspoon of salt, cook about 5 minutes until soft and then add garlic and cook for about a minute.
- Add the bear and bones and cook, don’t brown, till no longer pink. Remember, you cook to cook and brown to brown, you don’t cook to brown or brown to cook! Add another teaspoon of salt, the oregano, and stock. Bring to a simmer. Cover and put in the oven for a couple hours.
- While it cooks, blend the tomatillos, jalapenos, cilantro and onion until the consistency of a smoothie.
- After two hours, remove Dutch oven and add hominy. Cook over medium for about an hour. With a fork and knife, shred the meat in the pot. If you want, remove the meat and let it cool then use your fingers to shred it to the consistency of pulled pork. Return the meat along with the verde sauce and simmer about 10 minutes.
- Garnish with lime wedges, fresh onion, chopped cilantro and diced avocado. Chips and flour tortillas are a nice addition as well.