Posole with Venison

Tonight we thought we would try something new for dinner and since it was cold today, soup sounded good. We thought we would make a posole but with a twist.  The twist being venison as the meat.  I started with a bag of dried hominy from our trip to New Mexico last September.  First I soaked the hominy all day in water to re-hydrate.

After the hominy soaked, I then boiled it for about two hours.  While it was boiling I roasted five Anaheim chili peppers with the broiler.   After roasting I peeled the skins, de-seeded the peppers.  The next step was to add the meat to the hominy, followed by chopped roasted peppers, 1/2 tablespoon of dried oregano, a couple pinches of salt, a couple minced garlic cloves, four dried chili peppers, a bay leaf and juice from half a lime.

This now simmered covered for another hour and was ready for eating.  I served mine with some fresh cilantro, cheese, a spoonful of salsa and tortilla.  A great dinner for a couple of nights.