GringoBling
WKR
- Joined
- Apr 23, 2021
- Location
- Dallas
Using Hank Shaw’s recipe from his Buck, Buck Moose cookbook, I used 3 pounds of elk sirloin to make a batch of Pozole. The flavor in this recipe is created by making a chili purée from dried ancho and Guajillo chilis. The flavor seeps into the tender cubed elk pieces as it simmers. To serve, I add lime, sliced red cabbage, thin sliced radish, and a little sour cream.
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