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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 Summary

8 hrs
8 hrs
16 hrs 35 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place garbanzo beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

  • 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.

  • 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).

  • 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.

  • 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

517 calories; protein 37.6g; carbohydrates 59.7g; fat 16.7g; cholesterol 51.7mg; sodium 1414.3mg. Full Nutrition