ALLIES
INSTRUCTIONS
1 . Place pheasant , chicken broth and epazote in a slow cooker , and cook on low for 4 hours or until pheasant easily shreds from bone / tendon .
2 . Remove pheasant once cooked and set aside to cool . Optional : discard any fat in the broth . While pheasant cools , make the verde sauce .
3 . In a blender , add tomatillos , onion , garlic , poblanos , jalapeño , serranoes , cilantro and oregano . Depending on blender size you may have to blend in batches . Pulse / blend until coarsely chopped . Scrape sides as needed .
4 . Season with salt and pepper .
5 . In a large saucepan , heat oil over medium-high heat .
6 . Add puree .
7 . Cook until puree turns a dark green , 10 to 12 minutes .
ON
TABLE
THE
PHEASANT POZOLE VERDE By Sophie May , wifeofahunter . com
8 . Shred the pheasant meat and add back into the slow cooker . Add puree and drained hominy . Mix until combined . Let cook on low until everything is hot .
9 . Serve with desired toppings . Enjoy !
Prep Time : 15 min . Cook Time : 4 hr . 30 min . Total Time : 4 hr . 45 min . Servings : 8
INGREDIENTS SERVE WITH
|
• 2 lb . pheasant breasts and thighs
• 7 c . chicken broth
• 2 tsp . epazote leaves or 1-2 bay leaves
• 1 lb . tomatillos , husked and halved
• 1 large onion , quartered
• 6 cloves garlic
• 2 poblanos , deseeded
|
• 1 jalapeño , deseeded
• 2 serranoes , deseeded
• 3 / 4 c . cilantro
• 2 tsp . oregano
• 2 tbsp . olive oil
• salt to taste
• pepper to taste
• 30 oz . white hominy , drained
|
• shredded cabbage
• sliced radishes
• avocado
• lime wedges
• cilantro
• tortilla strips
• sour cream
• chopped onions
|
SOPHIE MAY |
48 SPORTSMENSALLIANCE . ORG