Recipe By azmtnliving.com
Rating
Published Nov 1st
Prep 35m Cook 8h Additional 8h Ready In 16h 35m
Servings 8 servings Calories 516.7

This is my take on pozole. I fell in love with traditional pozole a few years ago when a friend from New Mexico made the dish. Although I love the traditional dish, in general I’m not a huge fan of pork or hominy, thus the creation of this recipe.

Recipe Ingredients

  • 2 ½ cups dried garbanzo beans
  • 2 pounds elk roast
  • 2 tablespoons olive oil
  • 2 bay leaves
  • water as needed
  • 2 ½ ounces New Mexico chile pods
  • 6 cups boiling water
  • 1 ½ tablespoons salt
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 head cabbage, cored and thinly sliced
  • 2 avocados - peeled, pitted, and sliced
  • 2 limes, cut into wedges
  • 1 teaspoon crushed red pepper, or to taste

Cooking Directions

  1. 1 Place garbanzo beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  2. 2 Strain and wash beans and place in a slow cooker. Add elk roast, olive oil, and bay leaves. Fill with enough water to cover garbanzo beans.
  3. 3 Cook on High until elk meat falls off the bone when poked with a fork, about 5 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C).
  4. 4 While roast is cooking, bring a medium pot of water to a boil. Add chile pods and boil until tender, about 20 minutes. Remove chile pods with a slotted spoon, leaving most of the water in the pot, transfer to a blender, and process to a thin consistency.
  5. 5 Remove elk roast and shred meat. Add meat back to the slow cooker. Scoop blended chiles into a fine mesh strainer and press with a spoon to add sauce to the slow cooker; discard any solids in the strainer. Add 6 cups boiling water, salt, garlic, and smoked paprika, reduce heat to Low, and cook for 3 hours. Serve stew with cabbage, avocados, lime wedges, and crushed red pepper.

Nutrition Facts

  • Calories 516.7
  • Carbohydrate 59.7 g
  • Cholesterol 51.7 mg
  • Fat 16.7 g
  • Fiber 21.1 g
  • Protein 37.6 g
  • Saturated Fat 2.6 g
  • Sodium 1414.3 mg
  • Sugar 12.1 g
Do yourself a favor and plan meals well ahead of your hunts. You have my word this Elk Stew will be a big hit in camp!
This is how to cook elk stew. The recipe is one of my best for cooking elk. I hope you will enjoy it and share it. It would be asome if ...
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