The OS From Field To Table team was recently in Texas filming some awesome recipes for our YouTube channel. One of the huge advantages of being part of a team that has 3 Chef’s on it, is trying all the awesome food. I had never had this dish before and it is now one of my new favorites! It will be one of yours too!
We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.
Recipe by Margie Nelson (The Wyld Gourmet)
- 1 Tbsp avocado oil
- 1 diced small sweet onion
- 3 minced garlic cloves
- 3 (4oz) cans of diced green chilis
- 5 Cups of chicken stock
- 1 can tomatillos
- 1 jar of chili verde salsa
- 2 (14 oz) cans of hominy
- 3 C of pulled pork or diced pork
- Salt and pepper to taste
Saute your sweet onion in your stock pot until translucent, add the garlic and green chilis and cook together a few more minutes. Add the chicken stock, tomatillos and salsa to the mixture. Heat to a simmer for 15 minutes. Then use an immersion blender and blend things to a smooth consistency. You can also blend in your blender being careful to do a couple of small batches since it is hot.
Add the hominy and the pork continuing to simmer for 15 more minutes and season to taste with salt and pepper.
Garnish with sliced avocado, matchstick of radish, sour cream, lime cilantro and serve with a warm flour tortilla.
Wild Hog Posole Verde