Whatever we’ve done to make Mother Nature mad this winter, how about we all send some karmic thoughts for a truce?
C’mon, Ma Nature. Lighten up. Feet upon feet of ice and snow up north? More on the way? The messy episodes in Oklahoma and Texas and Alabama and Georgia? And earthquakes last week in South Carolina and Oklahoma? Thundersnow — THUNDERSNOW? — in Indiana?
Maybe that groundhog was right a few weeks ago. If so, someone needs to dust him right between the eyes next time he pops out of his hole. And we all need to enjoy this Spicy Venison and Hominy Soup, which is courtesy of the good folks at the Ohio DNR.
Spicy Venison and Hominy Soup
1 lb ground venison
2 Tablespoons ancho chili powder
2 teaspoons oregano
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt
1 ½ teaspoon ground black pepper
2 cups diced onion
1 ½ cups chopped green pepper
1-2 medium cloves garlic, minced
2 ½ cups chicken broth
1 32oz can hominy
1 14.5oz can fire-roasted tomatoes
Combine venison with spices. Heat stock-pot or soup pan, add oil to hot pan and cook venison until meat is not pink (try not to overcook meat, it will cook more later). Remove venison from heat and place into separate bowl. Using the same pan, heat oil and sauté onions and peppers for 3- five minutes. Add garlic and allow to cook 1 minute. Add chicken broth, hominy, tomatoes and venison back to the pan. Bring to a boil, reduce to a simmer and allow to heat for 10-15 minutes.
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