Venison Pozole Rojo

Servings: 8 Prep Time: 15 minutes Cook Time: 8 hours

Pozole rojo is the ultimate Mexican comfort food. It's full of deep, rich flavor from the dried chiles and makes for the best venison shoulder roast recipe. The rich broth turns tough shoulder meat into fall-apart tender pieces of deliciousness. Combined with chewy and flavorful hominy and topped with fresh toppings, it's packed with flavor. Give it a try today!

Ingredients: – venison shoulder roast – cumin – dried oregano – salt – pork lard (or other cooking fat) – pasilla chiles – guajillo chiles – ancho chiles – chiles de arbol – yellow onion – garlic – apple cider vinegar – olive oil – honey – salt – stock (wild game, beef, or pork) – bay leaves – hominy - assorted toppings

Remove seeds and stems from all chiles. Place chiles in a medium bowl. Cover with boiling water. Place a plate over the chiles to keep them submerged. Let sit for 20 minutes.

Place chiles, ¼ cup soaking liquid, onion, garlic, cumin, oregano, vinegar, olive oil, honey, and salt in blender. Blend until smooth.

Season venison roast and sear in a Dutch oven on all sides.

Heat lard over medium-low heat in dutch oven. Add chile sauce and cook, stirring frequently, until bubbly and fragrant, about 3-5 minutes.

Add wild game stock and bay leaves to the Dutch oven with chile sauce. Stir to combine.

Add meat back in. There should be enough liquid to completely cover the top of the roast. Bring to a boil on the stove. Place the lid on the Dutch oven and cook in the oven for 6-8 hours.

When the meat can easily be removed from the shoulder bone, it is ready to be shredded. Remove the meat from the broth and shred it, discarding any connective tissue.

Strain the broth using a large bowl and a fine mesh strainer. Add the shredded meat back to the cooking liquid. Drain the hominy if you're using canned. Add in the cooked hominy. Bring to a boil on the stove. Cover and place back in the oven for 20-30 minutes.

Serve warm with desired toppings and warm corn tortillas for dipping.

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