Southern Ute Posole

Michael Branson and Debra Bent Box Branson:

1 - 40oz can green chili sauce
2 - 7oz cans diced green chilis. Mild makes a good taste, medium makes
it hot.
1 - 29oz can Mexican hominy
1 - 2 1/2 lb. pork shoulder roast diced up small
3 normal chicken breasts diced up small
dash of salt-to taste
1/2 teaspoon pepper
50 oz. chicken broth
2 medium sized onions-diced
1 tablespoon oregano
1/2 teaspoon cumin
1 to 1 1/2 cups of diced red bell pepper
1 cup Pace Picante Sauce, medium
1 - 12 oz. can of tomato sauce
1 tablespoon of sugar (secret ingredient)
1 to 2 red Mexican chili pods (optional)
1 cup of flour one hour before you eat it, it thickens the
broth.(Optional)

In a large kettle combine broth, pork, chicken, onion, oregano, and
cumin cover and bring to a boil. Reduce heat and simmer one hour. Strain
broth, discard chicken bones, chop up chicken, skim off fat. Return all
meat to broth, add vegetables, hominy, sauces, simmer slowly for at
least 2 hours, taste and spice it with red chilis if you think it needs
it. Be careful it gets hotter the longer it cooks. I don't usually need
to add the red chilis.
Play with the basic recipe and substitute wild game if you want it is
usually great.
Mike Branson



Buckskinner Cookbook http://www.coon-n-crockett.org/cookbook.htm

Frank "Big Ugly" Spoerl of Des Moines, Iowa has kindly
donated his collection of approximately 662 wild game recipes to the
Buckskinner Cookbook! The recipes are in a 766K Text(.txt) file so you
can read and search them with Windows Wordpad. For faster download the
file is compressed.

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