Apr 12, 2023

Rojo Bison Pozole by @KiowaFoodie

Do you stockpile dried peppers? Or pass them in the grocery store and wonder what to make with them? Trust me, you can do more with dried peppers than just make chili. One of their better uses is pozole––a hearty Mexican stew that is healthy and nourishing year-round. This traditional stew features a paste made from peppers and toothsome hominy, and it works well with bison cuts braised to tender perfection.

You can level up this recipe by buying dried hominy and preparing it, which I recommend. It will take more time and effort, but the toothsomeness and flavor will outshine the canned version. I also recommend a mix of dried peppers to add complexity and dimension. Feel free to add in some canned chipotle peppers. Use what you have on hand, experiment, and have fun. Serve hot and garnish each bowl with a sprig of cilantro and a generous squeeze of lime juice.

Visit Kara's pages for more incredible and indigenous inspired recipes @KiowaFoodie & @KiowasBakery

Rojo Bison Pozole

Kara's take on this traditional stew features bison meat, a paste made from peppers and hominy that cooks down into a tender and flavorful dish. @KiowaFoodie creates dishes by combining tradition and inspiration drawn from her indigenous roots. Find more by following her recipe and bakery pages @KiowaFoodie and @KiowasBakery

Author:

Kara - The Kiowa Foodie

Ingredients

1 lb. bison stew meat
4-6 cups of chicken stock
3 ancho chiles (remove stems and seeds)
3 guajillo chiles (remove stems and seeds)
2 tablespoons neutral oil
5 sage leaves, finely chopped
2 limes, juiced and zested
1 (25 oz.) can of hominy
1 (8 oz.) can of hominy, reserved with juices for thickening purée (optional)
2 tablespoons of garlic paste
3 tablespoons of tomato paste
1/4 teaspoon of clove powder
Garnishes: 1 bunch of cilantro and 1-2 fresh limes, sliced

Directions

Add your prepared chiles to a sauce pot with 4 cups of stock and simmer on medium for an hour. Remove from heat and add in five finely chopped sage leaves and let steep as it cools.
Prepare 1 lb. of bison stew meat by draining the excess liquid and patting it dry. Toss with salt and pepper to evenly coat. Leave in the fridge for an hour while the peppers simmer.
Blend your chiles with some of your stock water, until you form a loose paste. Add additional chile stock water or chicken stock as needed. This will be the flavor base of your pozole.
Sear your bison stew meat in a hot pan to develop color and set aside.
Combine tomato and garlic paste, hominy, seasonings, bison, rojo paste, and stock in a medium sauce pot. Add additional stock as needed. Remember it will reduce and thicken as it cooks. Puree the reserved 8 oz. can of hominy to help thicken your pozole. Bring all of your ingredients to a gentle boil, then reduce to a simmer for 2 to 2 ½ hours, stirring occasionally.
*Wait until you are close to your desired consistency before adding more salt. Too much salt will cause your stew to become overly salty as it reduces.
When the bison is tender and sauce has thickented, remove from heat, taste for salt, and adjust seasoning accordingly. Stir in the juice and zest from a lime. This will add a little brightness. Serve hot, adding sprigs of cilantro, and an additional squeeze of lime juice.