Pheasant Pozole Verda

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 30 min - Cook Time: 45 min

Ingredients

Salsa Verde

5 whole Tomatillos

2 whole Jalapenos

1 whole Poblano Pepper

2 clove(s) Garlic

1 Small Sweet Onion

1 Juice from one Lime

1 bunch Fresh Cilantro

Salt

Pozole Soup

4 Pheasant Breast

1 Sweet Yellow Onion

1 Jalapeno

4 Garlic Cloves

6 cup(s) Pheasant Stock

1 1/2 cup(s) Salsa Verda - See recipe

15 oz can of Black Beans

25 oz can Mexican Style Hominy

4.5 oz can Green Chiles

1 tsp Ground Cumin

1.5 tsp Dried Oregano

Juice from half of lime

Cilantro

Freshly cracked pepper

Kosher Salt

Red Onion, used as garnish

Instructions

Salsa Verde

Step #2 - Gather all ingredients together. Tomatillos, Jalapenos, Poblano Pepper Onion, Garlic, Lime and Cilantro.

Step #3 - Remove the husk from the Tomatillos

Step #4 - Wash the Tomatillos and Peppers and remove skin from Onion

Step #5 - Quarter the Onion then place the Tomatillos, Peppers and Onion on a small baking sheet.

Step #6 - Place in the oven with Broiler set to HI. Allow one side to char, then turn everything over. Keep a close eye on this, you want it to char, not burn.

Step #7 - Once everything is nicely charred, remove from oven.

Step #8 - Remove the outer skin from the Poblano Pepper

Step #9 - Remove stems from peppers, then add to food processor. Add Onion, garlic cloves and Cilantro. Season with Salt and squeeze in juice from one Lime.

Step #10 - Pulse the food processor a few times until you get the consistency you want. Taste and add additional salt if needed.

Step #11 - Remove to a bowl once you're happy with the taste and consistency.

Pozole Soup

Step #13 - Dice Onions, Jalapeno and Garlic

Step #14 - Season both sides of Pheasant with Salt and pepper

Step #15 - Add one tablespoon of oil / butter to Dutch oven. Set heat to medium high and allow to get hot.

Step #16 - Add Pheasant breast, skin side down, and allow to cook 4-5 minutes, until brown. You may only need to cook two of them at a time to prevent over crowding the pan.

Step #17 - Flip and brown the other side.

Step #18 - Remove to plate and allow to rest

Step #19 - Add Onions and diced Jalapeno's to Dutch oven, season with salt and pepper.

Step #20 - Allow to cook for about 8 minutes, before adding diced garlic, then allow to cook for one additional minute.

Step #21 - Gather your canned goods.

Step #22 - Rinse your Black beans under the faucet.

Step #23 - Add black beans to dutch oven.

Step #24 - Drain Hominy before adding it to the dutch oven.

Step #25 - Now add canned of Green Chile's and Salsa Verde.

Step #26 - Add Cumin, Oregano, Salt and Pepper, then stir to combine.

Step #27 - Add in your pheasant stock.

Step #28 - Turn up heat and allow to reach boil, then reduce to a simmer. Allow to cook for 10 minutes at a simmer.

Step #29 - Shred or cube the cooked pheasant breast.

Step #30 - Add shred pheasant breast to the dutch oven and allow to warm through

Step #31 - Squeeze in juice from lime and turn off heat.

Step #32 - Garnish with diced red onions, Cilantro and Lime Juice.