Pheasant Pozole Verda

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Prep Time: 30 min - Cook Time: 45 min

For some reason, I tend to do a lot of these recipes in pairs. I don't know why, just happy accidents or poor planning on my part. It seems I just can't make up my mind sometimes. I'll usually have a particular ingredient in mind that I want to use, most of the time from my garden, and I'll come with several different ways I want to use it. I had recently made some Green Enchiladas with a homemade Green Enchiladas Sauce and Salsa Verde. I had used all my Green Enchiladas Sauce but had plenty of Salsa Verde left over, which isn't an issue as I have no problem eating Salsa Verde by itself, but I was wondering what else I could do with it. I decided to make this Pozole de Faisan con Chile Verde or Pheasant Pozole Verda, using some Pheasant I had in the freezer. Pozole is basically a Mexican soup made with Hominy and meat.



It just so happened that I had everything at home that I needed to make this recipe. This soup had been on my radar for a while, I had even bought cans of Hominy last year with the intentions of making it at some point. It was so good, my only regret was not making it sooner. My wife and I had made this before, only with Chicken and Chickpeas. The Chickpeas are actually really good in this soup, but for me they didn't really invoke the Mexican flavor I wanted for this recipe, so I used Black Beans instead. The Chickpeas are found in more Middle Eastern food, of course that doesn't mean you can't use them in Mexican flavored dish. You could probably even replace the Black beans with Navy Beans or Kidney beans, if that's all you have on hand ... or just leave the beans out altogether.



We ended up freezing a couple of containers of this soup to eat later, although they didn't survive the week. Since I've been working at home more, this soup made the perfect hot lunch. I even added some crushed-up tortilla chips in my soup to make it even more filling.


 

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




Step #2 Remove the husk from the Tomatillos



Step #3 Wash the Tomatillos and Peppers and remove skin from Onion



Step #4 Quarter the Onion then place the Tomatillos, Peppers and Onion on a small baking sheet.



Step #5 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 #6 Once everything is nicely charred, remove from oven.



Step #7 Remove the outer skin from the Poblano Pepper



Step #8 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 #9 Pulse the food processor a few times until you get the consistency you want. Taste and add additional salt if needed.




Step #10 Remove to a bowl once you're happy with the taste and consistency.




Pozole Soup


Step #1 Dice Onions, Jalapeno and Garlic



Step #2 Season both sides of Pheasant with Salt and pepper




Step #3 Add one tablespoon of oil / butter to Dutch oven. Set heat to medium high and allow to get hot.



Step #4 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 #5 Flip and brown the other side.



Step #6 Remove to plate and allow to rest




Step #7 Add Onions and diced Jalapeno's to Dutch oven, season with salt and pepper.



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



Step #9 Gather your canned goods.



Step #10 Rinse your Black beans under the faucet.




Step #11 Add black beans to dutch oven.



Step #12 Drain Hominy before adding it to the dutch oven.



Step #13 Now add canned of Green Chile's and Salsa Verde.



Step #14 Add Cumin, Oregano, Salt and Pepper, then stir to combine.




Step #15 Add in your pheasant stock.



Step #16 Turn up heat and allow to reach boil, then reduce to a simmer. Allow to cook for 10 minutes at a simmer.



Step #17 Shred or cube the cooked pheasant breast.



Step #18 Add shred pheasant breast to the dutch oven and allow to warm through




Step #19 Squeeze in juice from lime and turn off heat.



Step #20 Garnish with diced red onions, Cilantro and Lime Juice.



Recipe Card

Pheasant Pozole Verda

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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 #1 - Gather all ingredients together. Tomatillos, Jalapenos, Poblano Pepper Onion, Garlic, Lime and Cilantro.
Step #2 - Remove the husk from the Tomatillos
Step #3 - Wash the Tomatillos and Peppers and remove skin from Onion
Step #4 - Quarter the Onion then place the Tomatillos, Peppers and Onion on a small baking sheet.
Step #5 - 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 #6 - Once everything is nicely charred, remove from oven.
Step #7 - Remove the outer skin from the Poblano Pepper
Step #8 - 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 #9 - Pulse the food processor a few times until you get the consistency you want. Taste and add additional salt if needed.
Step #10 - Remove to a bowl once you're happy with the taste and consistency.

Pozole Soup


Step #1 - Dice Onions, Jalapeno and Garlic
Step #2 - Season both sides of Pheasant with Salt and pepper
Step #3 - Add one tablespoon of oil / butter to Dutch oven. Set heat to medium high and allow to get hot.
Step #4 - 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 #5 - Flip and brown the other side.
Step #6 - Remove to plate and allow to rest
Step #7 - Add Onions and diced Jalapeno's to Dutch oven, season with salt and pepper.
Step #8 - Allow to cook for about 8 minutes, before adding diced garlic, then allow to cook for one additional minute.
Step #9 - Gather your canned goods.
Step #10 - Rinse your Black beans under the faucet.
Step #11 - Add black beans to dutch oven.
Step #12 - Drain Hominy before adding it to the dutch oven.
Step #13 - Now add canned of Green Chile's and Salsa Verde.
Step #14 - Add Cumin, Oregano, Salt and Pepper, then stir to combine.
Step #15 - Add in your pheasant stock.
Step #16 - Turn up heat and allow to reach boil, then reduce to a simmer. Allow to cook for 10 minutes at a simmer.
Step #17 - Shred or cube the cooked pheasant breast.
Step #18 - Add shred pheasant breast to the dutch oven and allow to warm through
Step #19 - Squeeze in juice from lime and turn off heat.
Step #20 - Garnish with diced red onions, Cilantro and Lime Juice.


About the Author

Jeff Davis
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You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.