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Pozole Rojo with Shredded Venison Shoulder
PEAK TO PLATE33Ingredients
8Hours
860Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 venison (shoulder blade roast)
- 2 tsp. cumin
- 2 tsp. dried oregano (preferably Mexican)
- 1/2 tsp. salt
- 2 Tbsp. lard
- 6 pasilla chiles
- 6 guajillo chiles
- 3 ancho chiles
- 4 chiles de arbol
- boiling water
- 1 yellow onion (quartered)
- 8 cloves garlic (peeled)
- 1 Tbsp. cumin
- 1 Tbsp. dried oregano (preferably Mexican)
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- 1 tsp. salt
- 2 Tbsp. lard
- 10 cups stock
- 4 bay leaves
- 6 cups hominy (cooked, 12 oz dried)
- crumbled Cotija cheese
- shredded cabbage
- sliced radishes
- fresh cilantro
- diced tomatoes
- avocado (sliced)
- jalapenos
- peppers
- Sour Cream
- lime wedges
- corn tortillas (for dipping)
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories860Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium2380mg99% |
| Potassium2040mg58% |
| Protein31g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate108g36% |
| Dietary Fiber23g92% |
| Sugars26g |
| Vitamin A180% |
| Vitamin C70% |
| Calcium25% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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